EASY FRESH STRAWBERRY MOUSSE
This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.
Provided by Rosemary Molloy
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
- In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
- Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
- ** for size purposes, the glasses I used hold 1 cup of water.
Nutrition Facts : Calories 330 kcal, Carbohydrate 33 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 23 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY MOUSSE
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 2h20m
Number Of Ingredients 4
Steps:
- Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
STRAWBERRY SQUARES
Make and share this Strawberry Squares recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven 350°F.
- Combine flour and sugar.
- Cut in the butter until crumbly.
- Press into 8-inch square baking tin.
- Bake until a very light golden colour about 15 to 20 minutes.
- In a medium saucepot place two cups crushed fresh or thawed strawberries.
- Add 1/2 cup white sugar, and bring to a boil.
- Remove from heat; add Jello powder and stir well until dissolved.
- Chill until slightly thickened.
- Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
- Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
- Chill in fridge until set. (This should be about one hour or so).
- Beat the icing sugar into the remaining dessert topping and spread over the set layer.
- Chill until serving time.
STRAWBERRY MOUSSE SQUARES
Strawberry mousse all on its own? Delicious. Strawberry mousse on a chocolatey cookie crumb crust cut into squares? Delicious times two.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 16 servings, one square each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally. Meanwhile, mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin, beating well after each addition. Gently stir in 1-1/2 cups each of the whipped topping and strawberries. Spoon over crust.
- Refrigerate 1 hour or until firm. Cover with remaining whipped topping. Serve topped with the remaining strawberries. Store leftovers in refrigerator.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9319 g, Sugar 0 g, Protein 2 g
STRAWBERRY MOUSSE: MOUSSE DE FRAISES
Steps:
- If using sheet gelatin, soak the sheets in cold water for 15 minutes.
- Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
- Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
- Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
- Remove from mold, and garnish with cleaned and sweetened sliced strawberries.
STRAWBERRY LIME MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
- Scoop into 6 pretty glasses and add a vanilla wafer to each serving.
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
FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES
Our make-ahead Frozen Strawberry White Chocolate Mousse Squares ensure you'll enjoy the dinner party as much as your guests will!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
- Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; pour over crust.
- Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
STRAWBERRY MOUSSE
Strawberry season is right around the corner. Try this delicate, heavenly dessert from Everybody Eats Well in Belgium. Raspberries can also be substituted for strawberries.
Provided by Bev I Am
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
- Let macerate for 15 minutes.
- Puree the remaining strawberries together with the confectioners' sugar in a blender.
- Whip the cream to stiff peaks.
- Reserve a quarter of the whipped cream for garnish and refrigerate.
- Carefully fold the remaining cream into the pureed strawberries.
- Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
- Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
- Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
- Variation: Substitute an equal amount of raspberries for the strawberries.
STRAWBERRY MOUSSE
Lightly sweet and refreshing, this easy-to-make mousse is a family favorite!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.
Nutrition Facts :
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