Instructions
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- Blend the strawberries:
- Add half of the strawberries and sweetener to a blender or food processor and blend until smooth.
- Dissolve the jelly:
- Strain the strawberry purée into a pan, sprinkle over the jelly crystals, and heat gently until dissolved.
- Let it cool to room temperature.
- Mix the base:
- Stir the vanilla extract and Greek yogurt into the cooled strawberry mixture.
- Whip the egg whites:
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Fold in the egg whites:
- Stir 1 tbsp of egg whites into the strawberry mixture to loosen it.
- Gently fold in the rest, one-third at a time, keeping the mixture airy.
- Chill the mousse:
- Divide the mixture into 4 ramekins or dessert glasses and refrigerate for at least 4 hours (overnight is best).
- Serve:
- Dice the remaining strawberries and sprinkle over the mousse.
- Garnish with fresh basil leaves and enjoy!
- Blend the strawberries:
Go to the next page to get the Amount Per Serving
