Serves: 12
Total Calories: 176
1. Reserve a few strawberries for garnish. Halve remaining berries and place in a large bowl. Stir in splenda set aside. In a small mixer bowl at medium speed, beat 1 cup whipping cream until stiff peaks form. Fold in sour cream until blended set aside.
2. In a small saucepan, pour water over gelatin. Stir over medium heat until gelatin is dissolved. Place in a blender container. Add strawberry mixture. Cover and blend at low speed 10 seconds or until smooth. Add vanilla and strawberry flavor. Cover and blend. Return mixture to large bowl. Whisk in whipped cream mixture until no white streaks remain. Spoon into a 2 1/2 -quart serving bowl. Chill at least 3 hours or until set.
This Strawberries and Cream Mousse recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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