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Fresh Strawberry Mousse

Guest Author - Sandy Moyer

Fresh Strawberry Mousse

  • 1 cup boiling water
  • 1 box (4 serving size) strawberry gelatin
  • 3/4 cup sugar
  • 1 pint strawberries
  • 2 egg whites
  • 1 3/4 cup frozen non-dairy whipped topping, thawed

Preparation -
Pour the boiling water into a blender. Add gelatin and 1/2 cup sugar. Cover and blend at low speed for about 30 seconds or until the gelatin and sugar are completely dissolved. Blend in the strawberries, a few at a time. After all strawberries have been added, blend on high speed for about 20 seconds or until the berries are pureed. Refrigerate for 2 to 3 hours or until the mixture is thickened.

Place the egg whites in a mixing bowl and beat until foamy. Gradually add the remaining 1/4 cup sugar and beat thoroughly. Continue beating at high speed until the mixture forms stiff peaks. Fold in the whipped topping, then fold in the thickened strawberry mixture. Spoon into 6 tall dessert glasses. Garnish with additional whipped topping and whole strawberries, if desired. Makes 6 - 1 cup servings.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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