Step-by-Step Method
1. Prepare the Fruit Base
Place half of the fresh strawberries and all of the granulated sweetener into a food processor or blender. Blend until completely smooth. Strain the puree through a fine sieve into a small saucepan to remove the seeds, then sprinkle the sugar-free jelly crystals evenly over the top.
2. Dissolve the Jelly
Place the saucepan over a very low heat. Stir gently and continuously until the jelly crystals have completely dissolved into the strawberry puree. Remove from the heat immediately and let the mixture cool completely down to room temperature.
3. Combine with Yogurt
Once the fruit mixture has cooled, gently stir in the vanilla extract and the fat-free Greek-style strawberry yogurt until the color is uniform and the ingredients are fully combined.
4. Whip the Egg Whites
In a clean, grease-free glass or metal bowl, beat the egg whites using an electric hand whisk until they form stiff peaks.
5. Fold and Aerate
Gently stir one tablespoon of the whipped egg whites into the strawberry yogurt mixture to loosen it up. Then, using a metal spoon or spatula, gently fold in the remaining egg whites one-third at a time. Work slowly to avoid knocking out the trapped air, ensuring a light, fluffy mousse texture.
6. Chill and Serve
Divide the mixture equally among 4 dessert glasses or ramekins. Place them in the refrigerator to chill and set for at least 4 hours (or overnight for the best texture).
Just before serving, finely dice the remaining fresh strawberries, spoon them over the top of each mousse, and garnish with a few fresh basil leaves.
Healthy Cooking Tips & SEO FAQ
-
Can I make this dairy-free? Yes, simply swap the Greek-style dairy yogurt for a fat-free, plant-based soy or almond yogurt alternative.
-
Why use egg whites? Whipped egg whites provide a traditional mousse texture and a boost of protein without adding fats or heavy calories.
-
How long does it keep? Keep these desserts covered in the fridge for up to 2 days. The texture is best within the first 24 hours.