Ingredients Jump to Instructions ↓

  1. 1/2 bag whole frozen unsweetened strawberries (1 mounded quart), partially thawed

  2. 1/4 cup low-sugar strawberry preserves

  3. 1/4 cup sucralose-based sugar substitute

  4. 3/4 cup water, divided

  5. 2 tablespoons balsamic vinegar

  6. 2 envelopes unflavored gelatin

  7. 1 tablespoon honey

  8. 1/2 cup pasteurized liquid egg whites or 4 egg whites*

  9. 1 teaspoon vanilla

  10. 1/2 teaspoon cream of tartar

  11. 1 pint strawberries, washed, dried and hulled

  12. 1 cup thawed frozen light whipped topping

Instructions Jump to Ingredients ↑

  1. Chill 2-quart nonstick Bundt pan or other old in freezer. Place strawberries, preserves and sugar substitute in food processor fitted with steel blade; process until smooth; set aside.

  2. Combine 1/4 cup water and vinegar in small saucepan. Sprinkle in gelatin; let stand until softened, about 5 minutes . Stir in remaining 1/2 cup water and honey. Cook and stir over medium heat until gelatin dissolves.

  3. Whisk gelatin mixture into berry mixture in bowl. Refrigerate, covered, until mixture is soupy, but not set.

  4. Combine liquid egg whites, vanilla and cream of tartar in large bowl; beat at high speed of electric mixer until soft peaks form.

  5. Gently fold egg white mixture, 1/3 at a time, into chilled gelatin mixture until mixture is uniform in color. Pour mousse into chilled pan. Refrigerate, covered, at least 8 hours or overnight.

  6. Run tip of knife around top of mold. Dip mold briefly into large bowl of hot water to loosen. To unmold, center serving plate over mold. Holding firmly so mold does not shift, invert plate and mold. Shake gently to release. Remove mold; refrigerate bavarian 10 to 15 minutes . Cut into 10 wedges; serve with whipped topping and garnish with fresh strawberries, if desired.


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