Sunday, March 05, 2006
A pretty pink mousse
Cream Cheese Strawberry Mousse
Weight Watchers Five Ingredient 15 Minute
Cookbook Copyright 2006
1 ½ cups fresh strawberries
1 (8-ounce) tub light cream cheese
½ cup powdered sugar
1 ¾ cups frozen fat-free whipped topping, thawed
1. Process first 3 ingredients in a food processor until smooth.
Transfer strawberry mixture to a large bowl; fold in whipped
2. Spoon into 6 (6-ounce) dessert dishes. Cover and chill at
least 4 hours.
Yield 6 servings. Per serving 4 points, 170 calories, 6 gms fat,
3.8 gms protein, 22.5 gms carbs, .8 gms fiber, 18 mg cholesterol,
189 mg sodium, 54 mg calcium
The stomach bug hit our house and even though I wasn't hit very hard (knock on wood), my appetite hasn't been that strong the past few days. I had planned on making this mousse for a while so I really needed to get it made while the strawberries were still fresh. I didn't think this was bad but I probably would
have enjoyed it more had I been feeling 100 percent. The mousse was a bit soft
even after chilling it for quite a while - I might have used too many
strawberries. I would have like this more with real cream cheese and real
whipped cream but who wouldn't? More in keeping with it's intentions, I think a sprinkle of graham
cracker crumbs might have perked this up too.
Question of the Day: Have you been enjoying more fresh fruit than usual