Frozen Raspberry Mousse

by Laura Donnelly — July 19, 2007

Whether you pick your own this time of year or get them at the farmer's market, raspberries are full of vitamin C. This is a great seasonal dessert because you can make it days ahead and keep in the freezer until needed.

Serves 8

Whites of 2 large eggs, at room temperature
2 teaspoons water
1/8 teaspoon cream of tartar
3/4 cup sugar
10 ounces raspberries
1 Tablespoon lemon juice
1 cup frozen low fat whipped topping, thawed
Additional fresh berries for topping dessert

1. In top of double boiler, beat together egg whites, water, and cream of tartar. Cook over simmering water for 7-10 minutes, or until the mixture registers 160 degrees on an instant read thermometer. Pour into a large bowl.

2. Add the sugar, one tablespoon at a time, beating constantly til smooth.

3. Stir in the berries and lemon juice. Beat until soft peaks form.

4. Fold in the whipped topping. Spoon into ramekins or little soufflé dishes. Freeze for at least 8 hours.