Frozen Strawberry Mousse, Low Carb

• 2 eggs
• 6 packets Splenda sugar substitute
• 3 drops almond extract
• 2 teaspoons vodka
• 1 drop red food coloring (optional)
• 1 cup diced ripe strawberry (1/8" dice)
• 1/2 cup heavy whipping cream

1. Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
2. Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
3. Add diced strawberries to yolks and whisk again.
4. With an electric beater, whip egg whites to stiff peaks.
5. Fold egg whites into yolk mixture in 2 additions.
6. With an electric beater, whip heavy whipping cream to stiff peaks.
7. Fold whipped cream into yolk mixture in 2 additions.
8. Divide mousse between 4 8-oz.
9. ramekins or serving dishes and freeze for 2-4 hours.
10. For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
11. If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
12. Contains about 4.
13. 5 Net Carbs per serving.

eggs, packets, vodka, coloring, diced ripe strawberry, heavy whipping cream

Taken from www.food.com/recipe/frozen-strawberry-mousse-low-carb-85841 (may not work)