Strawberry cheese mousse - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Orange juice |
| 1 | teaspoon | Vanilla extract |
| 1 | 16-oz carton nonfat cottage cheese | |
| ¼ | cup | Light or reduced-fat sour cream |
| 2 | pints | Baskets strawberries |
| 4 | larges | Egg whites, at room temp. |
| ⅔ | cup | Sugar |
| ¼ | cup | Strawberry jelly |
Directions
1. In small saucepan, sprinkle gelatin over orange juice; let stand 5 minutes to soften. Heat gelatin mixture over low heat just until gelatin dissolves. Remove from heat; stir in vanilla and set aside.
2. In food processor with chopping blade, process cottage cheese and sour cream until smooth, scraping side of container frequently. With processor motor running, pour gelatin mixture through the feed tube into the cheese mixture. Process until smooth; set aside. Rinse 1 pint strawberries, pat dry, hull, and slice.
3. In large bowl, with electric mixer, beat egg whites until foamy.
Slowly add sugar while beating constantly; continue to beat until stiff peaks form. Fold cheese mixture and then the sliced berries into the beaten whites. Pour mixture into 1½ quart bowl and refrigerate until set-at least 6 hours or overnight.
4. About 30 minutes before serving, in a small saucepan, or microwave-safe bowl, melt jelly. Remove from heat and cool slightly-about 5 minutes. Meanwhile, rinse, dry, and hull remaining strawberries. Dip strawberries into the melted jelly and place, hulled side down, on small plate. Refrigerate until jelly sets, about 15 minutes. Arrange the glazed strawberries on top of the mousse.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>