Strawberry Mousse
 

This is from Ruth Glick's cookbook, Fabulous Lo Carb Cuisine.

STRAWBERRY MOUSSE

1 packet unflavored gelatin
1 cup boiling water
2 Tbsp lemon juice
1 cup whipping cream
1 8-oz package cream cheese, at room temperature, cut into about 4
chunks
½ cup Splenda
1 ½ tsp vanilla extract
1 ½ cups sliced strawberries
Strawberry slices for garnish (optional)

1. In a 2-cup measure or similar small bowl, combine gelatin and
water. Stir until gelatin is completely dissolved, about 1 minute.
Stir in lemon juice. Refrigerate to chill slightly. Check gelatin
occasionally. If it begins to set, remove it from refrigerator.
2. In a mixer bowl, beat whipping cream until stiff. Reserve.
3. In a food processor bowl, whip together cream cheese, Splenda,
vanilla, stopping and scraping down the sides of the bowl as
necessary. Gradually add gelatin mixture though the feed tube. Add
strawberries and process until pureed. Add cream cheese mixture to
whipped cream, and beat together with mixer until well combined.
4. Pour into a 7-cup mold. [Or, I just divided it into Pyrex serving
dishes and wrapped with saran wrap]. Chill until set, about 2 or 3
hours. To unmold, dip the mold briefly in warm water. Run a knife
around the edge of the mold to loosen. Turn upside down on a serving
plate, and shake, if necessary, to unmold. Garnish with strawberry
slices if desired. You could also make in a large casserole and
spoon out the portions.

Makes 9 servings. Each = 5.7g Carbs, 2.7g Protein, 197.8
Calories, .6g Fiber