Recipe - Strawberry Mousse (Motts)

FILLING
1 cup Unsweetened Apple Sauce
1 pack Sugarfree gelatin
strawberry flavor;
(4serving size)
8 ounce Plain yogurt
2 cup Strawberries; fresh OR
frozen, thawed

PREPARED MERINGUE SHELLS
3 Egg whites
1/8 teaspoon Cream of tartar
Three fourths cup Sugar

In medium saucepan, heat apple sauce until boiling. Stir in gelatin until
dissolved. Stir in yogurt until well blended.

In food processor with metal blade or blender container, combine gelatin
mixture and strawberries; process until smooth. Cover; refrigerate until
thickened but not set, 10 to 20 minutes.

Beat gelatin mixture at highest speed for 5 minutes. Pour into 1 1/2quart
bowl. Cover; refrigerate until firm, about 2 to 3 hours.

To serve, place serving of mousse in each meringue shell.

FOR SHELLS: Heat oven to 250F. Line cookie sheet with parchment paper.

In small bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating continuously until stiff peaks form.

Form individual meringue shells by spooning meringue mixture into prepared
pan. Using back of a spoon, shape into a 4inch circles building up sides
at least One half inch higher than center.

Bake at 250F for 50 to 60 minutes or until dry and firm.

Turn off oven; leave shells in oven with door closed 1 to 2 hours. Remove
from oven to cool completely; remove shells from paper.

Yields 6 to 8 servings and meringue shells.

Notes: Pantry: Mott's Natural Apple Sauce. Garnish this elegant dessert
with strawberry fans. To make the fans, start at the tip and cut the
strawberry into thin slices without cutting through the end. Spread slice
open to form fan.

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998