Strawberry Mousse from Nancy Glick's "Fabulous Lo-Carb Cuisine"
1 packet unflavored gelatin
1 cup boiling water
2 Tbsp lemon juice
1 cup whipping cream
1 8-oz package cream cheese, at room temperature,
cut into about 4 chunks
1/2 cup Splenda
1 1/2 tsp vanilla extract
1 1/2 cups sliced strawberries
Strawberry slices for garnish (optional)
1. In a 2-cup measure or similar small bowl, combine gelatin and water. Stir until gelatin is completely melted, about 1 minute. Stir in lemon juice. Refrigerate to chill slightly. Check gelatin occasionally. If it begins to set, remove it from the refrigerator.
2. In a mixer bowl, beat whipping cream until stiff. Reserve.
3. In a food processor bowl, whip together cream cheese, Splenda, and vanilla, stopping and scraping down the sides of the bowl as necessary. Gradually add gelatin mixture through feed tub. Add strawberries and process until pureed. Add cream cheese mixture to whipped cream, and beat together with mixer until well combined.
4. Pour into a 7-cup mold. Chill until set, about 2 or 3 hours. To unmold, dip the mold briefly in warm water. Run a knife around the edge of the mold to loosen. Turn upside down on a serving plate, and shake if necessary to unmold. Garnish with strawberry slices if desired.
Makes 9 servings
Carbs: 5.7 g Protein: 2.7 g Calories: 197.8 Fiber: 0.6 g