Lemon Cheesecake Mousse with Strawberries
- Combine dried egg whites, water, and vanilla in a medium mixing bowl. Beat egg white mixture until soft peaks form (tips curl), using an electric mixer on medium-high speed. Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
- Place tofu, cream cheese, lemon peel, and lemon juice in a blender container or food processor bowl. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and strawberry preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain. Serve immediately.
- To serve, spoon mousse into four to six dessert dishes and top with fresh strawberries. Makes 4 to 6 (3/4- to 1-cup) servings.
From the Test Kitchen
* Or, instead of dried egg whites, use 2 pasteurized egg whites and omit the 1/4 cup water.
Prepare mousse, cover and chill up to 2 hours.
1/2 fruit, 1 starch, 1 meat, 1 fat.
Nutrition Facts (Lemon Cheesecake Mousse with Strawberries)
- Per serving:
- 198 kcal ,
- 7 g fat
- (4 g sat. fat ,
- 160 mg sodium ,
- 27 g carb. ,
- 1 g fiber ,
- 6 g pro.