If you're using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.Ingredients
10 ounces fresh or thawed frozen strawberries (about 2 cups)
1/8 teaspoon salt
1 envelope unflavored gelatin
1/2 cup pomegranate juice
1 7-ounce container 2% Greek yogurt
1/4 cup sugar
n a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)
In a small bowl, sprinkle the gelatin over 1/4 cup of the pomegranate juice. Let stand until softened
Meanwhile, in a small saucepan, combine the remaining 1/4 cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar. Stir the softened gelatin into the saucepan and cook over very low heat, stirring, until the gelatin is dissolved, about 1 minute.
Add the gelatin mixture to the strawberry puree and process until well combined. Add the yogurt and process briefly just to blend.
Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.
Use xylitol or splenda in place of the sugar to lower the carb count even more.
- Calories from fat
- Total Fat
- Saturated Fat
- Total Carbohydrates