Frozen Strawberry Mousse Low Carb Recipes

KETO STRAWBERRY MOUSSE

Steps:

• Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
• Whip the cream cheese and sweetener until light and fluffy. Add the strawberry puree and vanilla.
• Slowly fold the whipped cream. Spoon or pipe into small serving bowls.

FROZEN STRAWBERRY MOUSSE, LOW CARB

Steps:

• Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
• Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
• Add diced strawberries to yolks and whisk again.
• With an electric beater, whip egg whites to stiff peaks.
• Fold egg whites into yolk mixture in 2 additions.
• With an electric beater, whip heavy whipping cream to stiff peaks.
• Fold whipped cream into yolk mixture in 2 additions.
• Divide mousse between 4 8-oz.
• ramekins or serving dishes and freeze for 2-4 hours.
• For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
• If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
• Contains about 4.
• 5 Net Carbs per serving.