Frozen Strawberry Mousse

Source: Food Combining for Health
Date tried: May 17, 2014
Yield: 2-3 servings
Time needed: Just a few minutes to make, but needs a few hours in the freezer

Making this brought the old Mother Goose rhyme back to my head.

Curly Locks, Curly Locks, wilt thou be mine?
Thou shalt not do dishes, nor yet feed the swine,
but sit on a cushion and sew a fine seam
and feed upon strawberries, sugar and cream.

Curly Locks would have swooned at this combination of “strawberries, sugar and cream”, though actually honey is used in this version.  And it gets frozen for a delightfully cool treat on a hot day.  Haven’t seen one of those this year yet.  No matter, it tastes great unfrozen too.  And you can eat it sooner.

Frozen Strawberry Mousse

Frozen Strawberry Mousse
2 cups strawberries, fresh or defrosted
2 Tbsp. honey
2/3 cup heavy cream
2 Tbsp. non-instant dry skim milk powder dissolved in a very small amount of water.

Blend the honey and strawberries into a smooth purée.
Mix the dissolved milk powder with the cream.
Whip the cream until it forms soft peaks.
Fold the strawberry purée into the cream.
Place into a freezer container or into individual bowls.
Cover with aluminum foil and freeze.

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