FROZEN STRAWBERRY MOUSSE BOMBE
Prepare this Frozen Strawberry Mousse Bombe for a post-dinner treat! Frost the dessert with COOL WHIP Whipped Topping for the perfect finishing touch.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Line 1-1/2-qt. freezerproof bowl with plastic wrap. Mash strawberries in large bowl. Add sweetened condensed milk, 2 cups COOL WHIP and lemon juice; mix well. Pour into prepared bowl. Top with cake pieces, cut sides down, trimming pieces to fit top of bowl. Use trimmings to fill in any holes to make solid layer of cake.
- Freeze 6 hours or until firm.
- Remove dessert from freezer 15 min. before serving. Invert dessert onto serving plate; remove bowl and plastic wrap. Frost dessert with remaining COOL WHIP; let stand at room temperature to soften slightly before cutting into wedges to serve.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 38 g, Protein 5 g
FROZEN STRAWBERRY MOUSSE, LOW CARB
Wow! Mildly sweet and delicously creamy with a nice strawberry kick. I adapted this recipe from an Italian cooking show on TV (don't remember which one). Be sure to dice the strawberries small, as they're too hard to cut through when frozen. "Cooking" time is actually freezing time. Note: contains raw eggs.
Provided by MzMombo
Categories Dessert
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
- Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
- Add diced strawberries to yolks and whisk again.
- With an electric beater, whip egg whites to stiff peaks.
- Fold egg whites into yolk mixture in 2 additions.
- With an electric beater, whip heavy whipping cream to stiff peaks.
- Fold whipped cream into yolk mixture in 2 additions.
- Divide mousse between 4 8-oz.
- ramekins or serving dishes and freeze for 2-4 hours.
- For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
- If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
- Contains about 4.
- 5 Net Carbs per serving.
Nutrition Facts : Calories 161.9, Fat 13.6, SaturatedFat 7.6, Cholesterol 146.5, Sodium 46.7, Carbohydrate 5.2, Fiber 0.7, Sugar 3.1, Protein 4
EASY STRAWBERRY MOUSSE
Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
- Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.
Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
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