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    2 pt. Simple Strawberry Mousse


    Source of Recipe


    Cooking Light , may 1999(shared by Jane Starr)

    List of Ingredients




    2 cups strawberries, halved quartered
    3 tablespoons sugar
    1/2 cup sour cream, light
    1 1/2 cups Cool whip Lite thawed

    Recipe



    Combine the strawberries and sugar in a blender, and process until smooth. (I used my hand-held immersion blender.) Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm.

    Serves 6.

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    Notes: Per magazine:
    102 cals, 4.7g fat (41%CFF), 1.2g fiber = 2 WW Points; This can be made with fatfree Cool Whip to further reduce the cals and fat. For Weight Watchers, I would try substituting 9 - 10 packets of Equal for the sugar.

    Original Poster's notes: We enjoyed this recipe. Next time I will increase the sugar to 4 Tablespoons if native strawberries are unavailable. This tastes best when served just barely frozen. If making more than 4 hours ahead, allow to soften slightly before serving.

    The second time I made this into 4 popsicles along with one 6-oz custard dish. They had a nice consistency but were a bit difficult to unmold. Next time I will allow popsicles more freezer time and run under warm water briefly to unmold.

 

 

 

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