Ww Strawberry Cheese Mousse Food

STRAWBERRY MOUSSE

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.

WEIGHT WATCHERS (WW) STRAWBERRY MOUSSE

Steps:

• Mix the strawberries with the cream cheese (reserving some for decoration if desired) until the berries are slightly broken up and the cheese in pinky in hue.
• Make up the jello according to the packet and pour over the strawberry mix. Stir well and leave until just starting to set.
• Whisk the egg whites until stiff peaks and fold into the strawberry mix. Spoon the mix into glasses and chill for one hour.

CREAM CHEESE STRAWBERRY MOUSSE - WEIGHT WATCHERS

Steps:

• Process first 3 ingredients in a food processor until smooth. Transfer strawberry mixture to a large bowl; fold in whipped topping.
• Spoon into 6 (6-ounce) dessert dishes. Cover and chill at least 4 hours.

WW STRAWBERRY CHEESE MOUSSE

Steps:

• In blender container, process cheese, milk, 1/2 cup water, lemon juice, vanilla, salt, and sweetener until smooth.
• Transfer to bowl.
• Pour remaining water into small saucepan.
• Sprinkle gelatin over it to soften.
• Place over low heat, stirring until dissolved.
• Pour into cheese mixture and mix well.
• Fold in strawberries.
• Pour into mold and chill until set.

STRAWBERRY CREAM CHEESE MOUSSE TART

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.

EASY STRAWBERRY MOUSSE

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.