Strawberry Cheesecake Mousse

This is a no-bake cheesecake without the crust. It's light and refreshing, perfect for summer nights or any night you can get really great strawberries.

Culinary Rescue: If you see little round granules in the gelatin it means the gelatin hasn't dissolved. Zap the water-gelatin mixture in the microwave for 10 seconds and proceed with the recipe.

From Mom's Lips: To end up with 1 cup of pureed strawberries, you'll need a scant quart (about 3 cups) of strawberries.

If the Queen's Coming to Dinner: Serve in a wineglass over sliced strawberries that have been tossed with sugar and a little lemon juice.

This recipe requires a food processor and an electric mixer, unless you don't mind whipping egg whites and cream cheese by hand.

Ingredients:

4	teaspoons gelatin
1/4	cup hot water
8	ounces low-fat cream cheese
1	cup pureed strawberries
3	tablespoons lemon juice
4	large egg whites
3/4	cup sugar

	In a small bowl, whisk together gelatin and water and let stand for 1 to 2 minutes, or until gelatin blooms (becomes Elmer's Glue think) and is completely dissolved.
	In a food processor, pulse cream cheese, strawberries, lemon juice, and gelatin mixture until combined and completely smooth.
	In a large bowl with an electric mixer, whip egg whites and sugar to soft peaks. Pour cream cheese mixture into egg whites and gently fold them together.
	Pour into any dish that will hold the mixture—something pretty or, at the very least, an 8-inch square cake pan. Refrigerate for 30 minutes or all day. Serve cold.

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