Tree Top


Frozen Strawberry Mousse


504 g Tree Top Strawberry Diced Fruit Base, NSA

102.40 g graham cracker crumbs (about 8 squares)

7.2 g unflavored gelatin

102 g egg whites

50 g sugar

225 g frozen whipped topping, thawed



Coat a 9" springform pan with cooking spray. Press graham cracker crumps into bottom of pan.

In a medium saucepan, combine strawberry base and gelatin. Heat to a near boil, stirring to dissolve the gelatin. Remove from stove and cool in the refrigerator.

When berries are cool, whip egg whites and sugar in a large mixing bowl on high speed for about 5 minutes, or until glossy peaks form.

In another large bowl, fold strawberries into the whipped topping. Fold that mixture into the egg white mixture.

Pour into prepared pan and freeze overnight.

Dip a knife into warm water and run it around the edge of the pan. Release ring to unmold mousse. Garnish with whole or sliced berries and whipped topping, serve immediately.

Makes 8 servings.