Light Strawberry Mousse

• 2 cups fresh strawberries, washed
• 2 tablespoons orange juice (preferably fresh)
• 2 tablespoons lemon juice (preferably fresh)
• 1 1/2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1/3 cup sugar
• 1/2 cup 1% fat cottage cheese
• 1/2 cup nonfat plain yogurt
• 1 egg white, at room temperature
• 1 tablespoon sugar

1. In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
2. Set aside.
3. In blender or food processor, puree cottage cheese and yogurt until smooth.
4. Set aside.
5. Put water in small saucepan.
6. Stir in gelatin; let stand for 1 minute.
7. Dissolve over low heat, stirring constantly.
8. Add 1/3 cup sugar.
9. Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
10. Place in a large bowl; whisk until just warm to the touch.
11. Do not allow it to jell.
12. Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
13. Place in the freezer for 30-40 minutes, or until quite thick but not set.
14. Whisk occasionally so that lumps don't form.
15. Beat egg white until soft peaks form.
16. Add 1 T.
17. sugar and beat until stiff peaks form.
18. Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
19. Transfer to a serving bowl or to 4 individual serving bowls.
20. Chill for at least 8 hours before serving.

fresh strawberries, orange juice, lemon juice, unflavored gelatin, cold water, sugar, cottage cheese, nonfat plain yogurt, egg, sugar

Taken from www.food.com/recipe/light-strawberry-mousse-64610 (may not work)