Finally!  I know that summer is on its way when berries are plentiful at the supermarket and their prices are reasonable.  I am looking forward to many delicious recipes using some of my favorite berries.  Earlier this week I made a blueberry coffee cake that was, unfortunately, unworthy of a blog post.  But, last night I prepared a Strawberry Mousse that is not only yummy, but healthy (ok, healthier than most desserts…good enough)!

I hope that you, too, enjoy the fruits of the season all summer long.  You can be sure I’ll be sharing many fruit-based recipes this summer!

Strawberry Mousse

1 c finely chopped fresh strawberries
½ c sugar, divided
5 T water, divided
¾ t unflavored gelatin
dash of salt
2 large egg whites
¼ t vanilla extract
½ c heavy cream

• Combine chopped strawberries and 1 T sugar in a food processor or blender and toss gently.  Let stand for 10 minutes and then process until smooth.
• In the bowl of an electric mixer, pour in 2 T of water and sprinkle with gelatin.  Let stand for 5 minutes.
• After 5 minutes, add egg whites to the gelatin mixture and beat with a whisk attachment until foamy.  Gradually add 1 T sugar, beating on high speed until soft peaks form.
• On the stovetop, combine 6 T sugar, 3 T water, and a dash of salt in a small saucepan.  Bring to a boil over medium heat, stirring just until the sugar has dissolved.  Without stirring, allow temperature to rise until a candy thermometer registers 240 degrees.
• Remove from heat and gradually pour the hot sugar syrup into the egg white mixture, beating until stiff peaks form.  Beat in vanilla.
• In a separate small bowl, beat cream with a whisk attachment at high speed until stiff peaks form.
• Fold the egg white mixture into the whipped cream until combined.  Then fold in the strawberry mixture.
• Spoon ½ c of the mixture into 6 dessert glasses and chill at least 2 hours or until set.

Serves: 6
Calories: 150