Frozen Strawberry Mousse, Low Carb

1. 1

   Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.

2. 2

   Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.

3. 3

   Add diced strawberries to yolks and whisk again.

4. 4

   With an electric beater, whip egg whites to stiff peaks.

5. 5

   Fold egg whites into yolk mixture in 2 additions.

6. 6

   With an electric beater, whip heavy whipping cream to stiff peaks.

7. 7

   Fold whipped cream into yolk mixture in 2 additions.

8. 8

   Divide mousse between 4 8-oz.

9. 9

   ramekins or serving dishes and freeze for 2-4 hours.

10. 10

    For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.

11. 11

    If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.

12. 12

    Contains about 4.

13. 13

    5 Net Carbs per serving.

No additional tips available.