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Low Fat Dessert Recipes
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Strawberry Bavarian (Low Fat)
1/2 bag whole frozen unsweetened strawberries (1 mounded quart), partially thawed
1/4 cup strawberry preserves
1/4 cup granular sucralose
2 tbsp balsamic vinegar
3/4 cup water, devided
2 packets (7 g each) unflavored gelatin
1 tbsp honey
1/2 cup pasteurized liquid egg whites or 4 egg whites
1/2 tsp cream of tartar
1 tsp vanilla
1 pint fresh strawberries, washed, dried and hulled
1 cup light whipped topping
1. Place strawberries, preserves and sucralose in food processor and process until smooth. Transfer mixture to bowl. Set aside.
2. Combine vinegar with 1/4 cup water in small saucepan. Sprinkle in gelatin and let stand until softened. Stir in remaining 1/2 cup water and honey. Cook and stir over medium heat until gelatin dissolves.
3. Whisk gelatin mixture into berry mixture in bowl. Refrigerate, covered, until mixture is soupy, but not set.
4. Meanwhile, combine liquid egg whites and cream of tartar in bowl. When berry - gelatin mixture is soupy, whip egg whites until soft peaks form.
5. Gently fold egg whites, 1/3 at a time, into chilled berry mixture until mixture is uniform in color. Pour mousse into prechilled 2-quart mold, such as nonstick Bundt pan. Refrigerate covered for at least 8 hours or overnight.
6. To serve, run tip of knife around top of mold. Dip mold briefly into large bowl of hot water to loosen. To unmold, center flat serving plate on top of mold, hold firmly so mold doesn't shift, and invert plate and mold. Shake gently to release. Remove mold and and refrigerate 10 to 15 minutes. Garnish with fresh strawberries, if desired. Cut into wedges and serve with 2 tablespoons whipped topping.
Number of Servings: 10
Fat per Serving: 1g
Carbs per Serving: 15g
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Low Fat Recipes 
