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Lemon Cheesecake Mousse with Strawberries

Source of Recipe

Marla


List of Ingredients

Lemon Cheesecake Mousse with Strawberries

Makes 4 to 6 (3/4- to 1-cup) servings.

4 teaspoons dried egg whites*
1 teaspoon vanilla
1/4 cup water
1/4 cup sugar
1/2 12.3 ounce package firm low-fat tofu, sliced 1/2 inch thick and well-drained in white paper towels
4 ounces reduced-fat cream cheese
2 teaspoons finely shredded lemon peel (zest)
1 tablespoon lemon juice
2 or 3 tablespoons strawberry preserves
2 to 3 cups fresh strawberries, hulled, and large ones halved



Recipe


Combine dried egg whites, water, and vanilla in a medium mixing bowl. Beat egg white mixture until soft peaks form (tips curl), using an electric mixer on medium-high speed. Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.

Place tofu, cream cheese, lemon peel, and lemon juice in a blender container or food processor bowl. Cover and blend or process just until smooth. Do not over mix. Gently fold tofu mixture and strawberry preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain. Serve immediately.

To serve, spoon mousse into four to six dessert dishes and top with fresh strawberries.

* Or, instead of dried egg whites, use 2 pasteurized egg whites and omit the 1/4 cup water.

Make-Ahead Tip: Prepare mousse, cover and chill up to 2 hours.