Ingredients

• 1 packet unflavored gelatin
• 3 cups strawberries, fresh or frozen
• 10 tablespoons granulated sugar
• 3/4 cup pasteurized egg whites
• 1 cup whipped topping

Preparation

1. In a small bowl mix gelatin with 1 tablespoon water and microwave for 10 to 15 seconds to dissolve gelatin. Stir and set aside.
2. Wash and hull fresh strawberries. Reserve three strawberries cut into slices for garnish.
3. Place the berries in a food processor and puree. Pour puree into a mixing bowl and stir in gelatin. Add 2 to 4 tablespoons of sugar to desired sweetness. Set aside.
4. Place egg whites in a clean mixing bowl. Beat to soft peaks.
5. Gradually add 6 tablespoons of sugar to egg whites while beating until they are stiff and glossy.
6. Fold the strawberry puree into the egg whites. Put the mixture in a glass bowl or dessert glasses and chill.
7. Just before serving, top mousse with whipped topping and garnish with strawberry slices.

Helpful hints

• Reduce carbohydrate to 20 grams per serving (1-1/2 carb choice) by substituting Splenda^® granular sweetener for 4 tablespoons sugar added to the berries.
• Egg whites contribute approximately 3-1/2 grams high quality protein per serving.