Strawberry Mousse

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   1. Chop strawberries into small pieces. The cup should be measured with the strawberries already chopped. (Whole strawberries take up more space.)

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   2. Place strawberries, egg whites, sugar in a mixer bowl.

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   3. Beat on maximum for 15-20 minutes. Try not to stop the mixer.

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   4. Once mousse is stiff and does not seem to be rising any longer (it comes to the top of the beater in my 4.5 qt mixer bowl), stop beating.

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   5. Mousse can be eaten as is, or frozen over long periods of time. If you don't need to eat it immediately, I would recommend eating it cold, it's like an extremely airy ice cream.

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   ENJOY!

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   Notes:

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   The mousse takes a little to start rising, but once it does it's unstoppable. Don't get anxious, use a minimum of 15 minutes of beating.

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   The mixer sometimes leaves strawberry pieces whole. If I weren't so lazy I'd puree them before making the mousse. I'll try it next time and get back to you.

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    This can also be used as a kind of strawberry frosting, though then I might halve the recipe.

* Per serving · 4 servings · Values may vary.

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