See Also: Strawberry Bavarian Deluxe(recipes)
Iced strawberry mousse, poached strawberries and strawberry jam doughnuts(recipes)
Strawberry shortcake stack with strawberry coulis and cream hearts(recipes)
Strawberry souffle with strawberry sorbet and Welsh shortbread(recipes)
deluxe(dictionary)
Burgers Deluxe(recipes)
Deluxe Diner(tourism)
Bavarian(dictionary)
DELUXE LABORATORIES Credit Union(finance)
Deluxe Turkey Pita Melt(recipes)

Strawberry Bavarian Deluxe (recipes)


Strawberry Bavarian Deluxe

Yield: Makes 10 servings



Ingredients:



1/2bag whole frozen unsweetened strawberries (1 mounded quart), partially thawed

1/4cup low-sugar strawberry preserves

1/4cup sucralose-based sugar substitute

3/4cup water, divided

2tablespoons balsamic vinegar

2envelopes unflavored gelatin

1tablespoon honey

1/2cup pasteurized liquid egg whites or 4 egg whites*

1teaspoon vanilla

1/2teaspoon cream of tartar

1pint strawberries, washed, dried and hulled

1cup thawed frozen light whipped topping









Preparation:





1.Chill 2-quart nonstick Bundt pan or other old in freezer. Place strawberries, preserves and sugar substitute in food processor fitted with steel blade; process until smooth; set aside.2.Combine 1/4 cup water and vinegar in small saucepan. Sprinkle in gelatin; let stand until softened, about 5 minutes. Stir in remaining 1/2 cup water and honey. Cook and stir over medium heat until gelatin dissolves.3.Whisk gelatin mixture into berry mixture in bowl. Refrigerate, covered, until mixture is soupy, but not set.4.Combine liquid egg whites, vanilla and cream of tartar in large bowl; beat at high speed of electric mixer until soft peaks form.5.Gently fold egg white mixture, 1/3 at a time, into chilled gelatin mixture until mixture is uniform in color. Pour mousse into chilled pan. Refrigerate, covered, at least 8 hours or overnight.6.Run tip of knife around top of mold. Dip mold briefly into large bowl of hot water to loosen. To unmold, center serving plate over mold. Holding firmly so mold does not shift, invert plate and mold. Shake gently to release. Remove mold; refrigerate bavarian 10 to 15 minutes. Cut into 10 wedges; serve with whipped topping and garnish with fresh strawberries, if desired.









Nutritional Information:







Serving Size: 1 wedge







Sodium

25 mg







Protein

3 g







Fiber

2 g







Carbohydrate

15 g







Saturated Fat









Total Fat

1 g







Calories from Fat

14 %







Calories

82









Dietary Exchange:







Fat

1/2







Fruit

1