Frozen Two Mousse Terrine
PersonalPoints™ per serving
Nothing says Christmas like this luscious pink and white mousse cake. Keep one in your freezer for last minute guests.
Fat free whipped topping
24 oz, defrosted if frozen
Sweetened frozen whole strawberries
182¼ gm(s), refrigerated, (3/4 cup)
Cream of tartar
4 medium, sliced
- Line a large loaf pan with plastic wrap, making sure to leave extra wrap hanging over edges. (Note: To get the wrap completely into the edges, place the plastic wrap into the pan and fill the pan with water. Press the wrap into the corners and then pour out the water.)
- Puree frozen, sweetened berries in a food processor or blender.
- Place egg whites and cream of tartar in a medium bowl and beat with an electric mixer until frothy. Slowly add in sugar and beat to soft peaks; set aside. (Note: Since this dessert is not cooked, please make sure you only use pasteurised egg whites as recommended above.)
- Place half of whipped topping in a medium bowl. Fold in berry puree and then fold in half of meringue (egg mixture). Pour strawberry mixture into loaf pan and place in freezer for 5 minutes.
- Place remaining whipped topping into a medium bowl. Fold in vanilla and then fold in remaining meringue (egg mixture).
- Remove loaf pan from freezer. Top strawberry mousse with sliced fresh berries and then top berries with vanilla mousse. Smooth with back of a spoon, cover with plastic wrap and freeze until firm. Keep frozen for up to 1 month.
- To serve, remove mousse from pan by grabbing onto plastic wrap. Flip onto a chilled plate and remove plastic wrap completely. Slice into 10 pieces and serve immediately.