Low Fat Marshmallow Mousse

• 2 tablespoons pineapple juice
• half an envelope of knox unflavoured gelatin
• 2 tablespoons boiling water
• 4 tablespoons pasteurized liquid egg-whites
• 14 teaspoon cream of tartar
• 14 teaspoon vanilla
• 14 cup caster sugar (berry sugar)
• 3 drops food coloring

1. In a small bowl, add pineapple juice.
2. Sprinkle gelatine on top and let sit for 10 minutes.
3. Add boiling water to juice mixture and stir until all gelatine is dissolved.
4. Set aside.
5. In a large metal mixing bowl, add egg whites.
6. Beat with an electric mixer until foamy.
7. About 30 seconds.
8. Add the cream of tartar and vanilla to egg whites.
9. Continue beating.
10. While beating, slowly add the sugar 1 teaspoon at a time.
11. This can take 5-7 minutes.
12. Beat until stiff peaks form and mixture is glossy.
13. Slowly add the gelatine and juice mixture, and keep beating until well incorporated.
14. Mix in your food colouring.
15. Scoop into 2 dessert bowls or parfait glasses, and add any toppings.
16. Chill in the refrigerator for 30 min to an hour.

pineapple juice, unflavoured gelatin, boiling water, pasteurized liquid eggwhites, cream of tartar, vanilla, caster sugar, coloring

Taken from www.food.com/recipe/low-fat-marshmallow-mousse-525420 (may not work)