Low-Fat Strawberry Mousse


1 cup apple sauce
1 pkg. (4 serving size) strawberry flavor sugar-free gelatin
8-oz. carton (1 cup) plain yogurt
2 cups fresh or frozen strawberries, thawed
Prepared Meringue Shells

3 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar


In medium saucepan, heat apple sauce until boiling. Stir in gelatin until dissolved. Stir in yogurt until well blended. In food processor with metal blade or blender container, combine gelatin mixture and strawberries; process until smooth. Cover; refrigerate until thickened but not set, 10 to 20 minutes. Beat gelatin mixture at highest speed for 5 minutes. Pour into 1 1/2-quart bowl. Cover; refrigerate until firm, about 2 to 3 hours. To serve, place serving of mousse in each meringue shell. FOR SHELLS: Heat oven to 250 F. Line cookie sheet with parchment paper. In small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating continuously until stiff peaks form. Form individual meringue shells by spooning meringue mixture into prepared pan. Using back of a spoon, shape into a 4-inch circles building up sides at least 1/2 inch higher than center. Bake at 2500F for 50 to 60 minutes or until dry and firm. Turn off oven; leave shells in oven with door closed 1 to 2 hours. Remove from oven to cool completely; remove shells from paper. Makes 6 to 8 servings and meringue shells.

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