STRAWBERRY MOUSSE

So, have you caught on yet that we really like strawberries? That's one of the lovely things about having a large garden - we can grow our own, and freeze them for use throughout the year. Those people who limit their use of these delightful morsels to strawberry shortcakes are really cheating themselves.

INGREDIENTS

2 10oz. pkg. frozen strawberries in syrup in quick thaw pouch 1 envelope unflavored gelatin 1 3oz. pkg. cream cheese, softened 2 egg whites, at room temperature 2 cups heavy or whipping cream

DIRECTIONS

Thaw berries till syrup is melted, but berries are still firm and cold. Drain syrup from one pkg. into 1 quart saucepan; chop berries; set aside. Sprinkle gelatin evenly over syrup in pan; let stand a minute to soften gelatin slightly. Over medium heat, stir constantly until gelatin is completely dissolved. In blender at medium speed, blend gelatin mixture, remaining package of strawberries and syrup, and cream cheese until smooth; pour into medium sized bowl. Cover and refrigerate until mixture mounds when dropped from spoon, about 30-40 minutes, stirring occasionally. Prepare collar for 1 - 1 1/4 quart souffle dish or deep bowl; tear off a 24 inch strip from roll of waxed paper; fold in half lengthwise. Wrap waxed paper around outside of dish extending 2 inches above. Secure with cellophane tape. In a small bowl, beat egg whites till stiff. In large bowl, with the same beaters, beat cream at medium speed until soft peaks form. With whisk or rubber spatula, fold in all other ingredients just until blended. Spoon into prepared souffle dish. Refrigerate at least 3 hours or until set.

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