Frozen Strawberry Banana Mousse

JasiBella

1 Cup Graham Cracker Crumbs
1 Quart Very Ripe Strawberries, hulled and sliced
1 Medium Banana
4 Whole Strawberries, sliced in half
3 Egg Whites, room temperature*
1/3 Cup Sugar
1 (8oz.) Container Fat Free whipped Topping
8 Tablespoons Fat Free Whipped Topping
1/4-1/2 Cup Splenda Granular (optional)

Coat a 9 inch spring form pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan. Puree the quart of strawberries and the banana in a food processor (if the strawberries aren't very sweet, you may want to add the optional Splenda). In a large bowl, with an electric mixer on high speed, whip the egg whites and sugar for about 5 minutes, or until glossy peaks form. In another large bowl, fold the strawberry puree into the 8 oz. container of whipped topping, then fold the strawberry mixture into the beaten egg whites. Pour into the spring form pan and freeze overnight. To unmold, dip a knife in warm water, run it around the edge of the pan, then release the ring. Garnish each piece with half a strawberry and 1 tablespoon of whipped topping. Serve immediately. *You can use powdered egg whites if you're afraid to use raw eggs. If you do, just follow the package directions.

Serves:8
Per Serving: 175 Calories; 1g Fat (7.4% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 103mg Sodium

http://www.aimeesadventures.com/RecipeFiles/Desserts3/FrozenStrawberryBananaMousse.html

JasiBella

1 Cup Graham Cracker Crumbs
1 Quart Very Ripe Strawberries, hulled and sliced
1 Medium Banana
4 Whole Strawberries, sliced in half
3 Egg Whites, room temperature*
1/3 Cup Sugar
1 (8oz.) Container Fat Free whipped Topping
8 Tablespoons Fat Free Whipped Topping
1/4-1/2 Cup Splenda Granular (optional)

Coat a 9 inch spring form pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan. Puree the quart of strawberries and the banana in a food processor (if the strawberries aren't very sweet, you may want to add the optional Splenda). In a large bowl, with an electric mixer on high speed, whip the egg whites and sugar for about 5 minutes, or until glossy peaks form. In another large bowl, fold the strawberry puree into the 8 oz. container of whipped topping, then fold the strawberry mixture into the beaten egg whites. Pour into the spring form pan and freeze overnight. To unmold, dip a knife in warm water, run it around the edge of the pan, then release the ring. Garnish each piece with half a strawberry and 1 tablespoon of whipped topping. Serve immediately. *You can use powdered egg whites if you're afraid to use raw eggs. If you do, just follow the package directions.

Serves:8
Per Serving: 175 Calories; 1g Fat (7.4% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 103mg Sodium

http://www.aimeesadventures.com/RecipeFiles/Desserts3/FrozenStrawberryBananaMousse.html