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.