Here an even lighter version is presented, made with fruit and a blend of cream cheese and strawberry jelly (jello) with beaten egg whites to give volume and lightness.
A modern low-fat version of the classic dessert.
Strawberry MoussesServes: 4
150g (5 1/2 oz) ripe strawberries, hulled and chopped
100g (3 1/2 oz) soft cheese
1 sachet strawberry jelly (jello)
150ml (3/5 cup) boiling water
2 egg whites
Method:Reserve 2 tbsp of the chopped strawberries and set aside. Mix the remaining strawberries in a bowl with the soft cheese.
Mix together the jelly and boiling water in a jog, stirring until dissolved. Make up to 250ml (1 4/5 cups) with cold water then stir into the strawberry and cream cheese mixture. Set aside to cool then refrigerate until just beginning to set.
In the meantime, add the egg whites into a clean and dry bowl and whisk until they hold in stiff peaks. Carefully fold the egg whites into the jelly mixture.
Divide the resultant mixture between tall dessert glasses (the mixture should set almost immediately). Transfer to a refrigerator and chill for 60 minutes or until set.
Garnish with the reserved chopped strawberries and serve immediately.
As an alternate you could use orange jelly or raspberry jelly. These all work well with strawberries. You could also use chopped oranges with strawberry jelly.