Strawberry Mousse

Cooking Instructions

1. Puree the strawberries, orange juice, and lemon juice in a blender or food processor until smooth. Set aside.

2. In a small saucepan, soften the gelatin in 1/4 cup cold water; let stand for 1 minute. Dissolve the gelatin over low heat, stirring constantly. Add the 1/3 cup sugar, stirring until the sugar has dissolved completely and the mixture has thickened slightly. Transfer to a large bowl and whisk until just warm to the touch. Do not allow the gelatin to jell.

3. Slowly whisk the Low-Fat Blend and strawberry puree into the gelatin mixture. Place in the freezer for 30 to 40 minutes, until the mixture is quite thick but not set. Whisk the mixture occasionally to prevent lumps from forming.

4. Beat the egg white to soft peaks. Add the remaining 1 tbsp of sugar and beat until stiff. Gently fold the egg white into the gelatin mixture, blending well and making sure there are no lumps.

5. Transfer to a serving bowl and cover. Chill for 8 hours.