1/4t. cream of tartar
pinch of salt
2c. cool whip
1&1/4c. powdered sugar
2c. strawberries, pureed & chilled
whipped cream for garnish
Beat egg whites, cream of tartar, and salt in a small bowl until stiff and glossy. In a separate larger bowl, whip the cool whip and sugar until stiff. Whisk strawberry puree into cream until mixture is very thick. Gently fold in egg whites, blending well. Spoon mousse into glasses and refrigerate for at least 1 hour. Garnish each with whipped cream just before serving. Makes 10 6-oz. servings.
**Pasteurized egg whites will work with this recipe as the eggs will not be cooked in this recipe.
Want to safely eat the dough?
Need to make the recipe healthier?
Want to add herbs to improve your health?
Need help to understand cooking measurements and terms?
Need more
recipe ideas?
If you like this recipe/blogpost, please feel free to use the
social media buttons below to share it.
