Sugar-Free Strawberry Mousse
Serving Size / Yield
- 1/2 C. strawberries, hulled and sliced
- 3/4 C. Splenda
- 1 Tbs. lemon juice
- 2 tsp. lemon zest
- pinch sea salt
- 1/4 tsp. vanilla
- 2 tsp. unflavored powdered gelatin
- 1 C. heavy cream
Sprinkle the gelatin over a tablespoon of water in a small bowl and set aside. In a blender, puree the strawberries with the lemon juice, zest, and salt.
Heat the puree in a small saucepan over medium heat, stirring together the strawberries and sweetener until hot. Slowly add the gelatin and stir until combined.
Allow the mixture to cool for 15-20 minutes.
Using a stand mixer (or hand mixer), beat the heavy cream into soft peaks. Add the strawberry mix, vanilla, and fold to combine. Taste and add flavors as desired.
Chil for two hours prior to serving.