Light Strawberry Mousse Recipes

EASY STRAWBERRY MOUSSE

Steps:

• Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
• Whip heavy cream and powdered sugar together until medium peaks form.
• Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
• Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.

EASY FRESH STRAWBERRY MOUSSE

Steps:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
• Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.

LIGHT STRAWBERRY MOUSSE

Steps:

• Dissolve gelatin in water; place in a blender. Add strawberries; cover and puree until smooth. Add sour cream and ice cream; puree until smooth. Fold in whipped topping. Pour into a serving dish or individual dessert dishes. Cover and refrigerate for at least 2 hours.

LIGHT STRAWBERRY MOUSSE

Steps:

• In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
• Set aside.
• In blender or food processor, puree cottage cheese and yogurt until smooth.
• Set aside.
• Put water in small saucepan.
• Stir in gelatin; let stand for 1 minute.
• Dissolve over low heat, stirring constantly.
• Add 1/3 cup sugar.
• Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
• Place in a large bowl; whisk until just warm to the touch.
• Do not allow it to jell.
• Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
• Place in the freezer for 30-40 minutes, or until quite thick but not set.
• Whisk occasionally so that lumps don't form.
• Beat egg white until soft peaks form.
• Add 1 T.
• sugar and beat until stiff peaks form.
• Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
• Transfer to a serving bowl or to 4 individual serving bowls.
• Chill for at least 8 hours before serving.