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Photo of Frozen two-mousse terrine by WW

Frozen two-mousse terrine

6
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
10
Difficulty
Moderate
Nothing says Christmas like this luscious pink and white mousse cake. Keep one in your freezer for last minute guests. With its pretty pink color, it's also a great dessert to serve at a traditional, "It's a Girl!" baby shower or Mother's Day brunch. This recipe results in an extra light slice that is as pretty on the plate as it is delicious. And the best part is it's a no-cook creation, a dessert that comes together in under a half hour and can be kept, frozen, for up to a week.

Ingredients

Fat free whipped topping

24 oz, defrosted if frozen

Sweetened frozen whole strawberries

½ cup(s)

Liquid egg substitute

¾ cup(s), egg white variety

Cream of tartar

¼ tsp

Sugar

3 Tbsp

Vanilla extract

1½ tsp

Strawberries

4 medium, sliced

Instructions

  1. 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.)
  2. Puree frozen, sweetened berries in a food processor or blender.
  3. 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 pasteurized egg whites as recommended above.)
  4. 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.
  5. Place remaining whipped topping into a medium bowl. Fold in vanilla and then fold in remaining meringue (egg mixture).
  6. 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.
  7. 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.
  8. For subscribers only – This recipe is part of our Cook Once, Eat All Week: Holiday Desserts Series. To learn more about this concept, click here.

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