Pomegranate-Strawberry Mousse

This recipe, Pomegranate-Strawberry Mousse is from Diabetic Connect.  Try any one of the pomegranate juice blends here in place of the plain pomegranate juice.  If you’re using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.

Pomegranate-Strawberry Mousse Recipe

Pomegranate-Strawberry Mousse

10 oz. fresh or thawed frozen strawberries (about 2 cups)

1/8 tsp. salt

1 envelope unflavored gelatin

½ cup pomegranate juice

1 container (7 oz.) 2% Greek yogurt

¼ cup sugar

 

In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)

In a small bowl, sprinkle the gelatin over ¼ cup of the pomegranate juice.  Let stand until softened.

Meanwhile, in a small saucepan, combine the remaining ¼ cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar.  Stir the softened gelatin into the saucepan and cook over VERY LOW HEAT, until the gelatin is dissolved, about 1 minute.

Add the gelatin mixture to the strawberry puree and process until well combined.  Add the yogurt and process briefly just to blend.

Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.

** Use Splenda in place of sugar to lower the carb count even more. **

 

(Recipe for Pomegranate-Strawberry Mousse came from Diabetic Connect, 2014)