I am happy to eat strawberries all summer long – preferably with cream, and even sometimes with a decadent portion of clotted cream.
They also find their way into many of my homemade summer smoothies, quite often accompanied by their longtime friend the banana!
But sometimes you gotta shake things up a bit, and I think this dessert hits the spot. If you are on a low carb plan then you can go ahead and eat this lush dessert and if you’re on the Trim Healthy Mama plan this qualifies as a sexy S dessert.
It’s so easy to whip up, but my one word of advice is to chill it well for several hours and eat within one to two days. After that you may find you get a bit of liquid separation at the bottom of the dish due to the water content of the strawberries. It still tastes good but if you’re serving to guests you might not want to dish up a soggy bottom!
- 200g fresh strawberries
- 2 egg whites
- Squeeze of lemon juice
- One third cup thick Greek yoghurt
- One third cup double cream
- One third cup cream cheese
- 3 tbsp xylitol or sweetener of your choice
- Splash of vanilla essence
- Put the strawberries, one tbsp of xylitol and some vanilla essence in a blender and pulse until they become a sauce (you can leave it slightly lumpy and not blend until super smooth if you prefer).
- In a bowl, beat the egg whites until stiff, blending in two level tbsp of xylitol and a squeeze of lemon juice.
- In a separate bowl mix together the yoghurt, cream and cream cheese until well combined, then fold into the egg whites with a spatula until well combined.
- Then stir in the strawberry sauce. If you wish you can set aside a few strawberries that can be roughly chopped and added to the mixture so the mousse has more texture.
- Spoon into serving dishes and set in the fridge for around 4 hours or overnight.