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Two Sisters Times Two, Serial #15 and Strawberry Mousse

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Sometimes I feel yanked between two outlooks.

One minute I’m looking forward to the future, getting excited about upcoming events and plans and opportunities; the next minute I’m looking back fondly at the past, wondering where the time has gone. Last week our No-bake S’more Bars had summer written all over them, an excited look-ahead to the season just underway–the beach, the pool, camping out, hiking.

Now this week, with our Strawberry Mousse–using fresh strawberries, the signature fruit of spring–I find myself wondering where spring has gone. What happened to all those flowers, the cool nights, being able to sit out in the sun without browning like a piece of toast?

This Strawberry Mousse will make you nostalgic for the season just past, for those fresh hand-picked berries now all but gone from the farmer’s market. The good news is that fresh strawberries are available in the summer, and this mousse is both easy and refreshing, and doesn’t require any cooking or heating up the kitchen.

So give it a try to help you cool off on these hot summer days even as you think fondly of the cool spring just past, gone till next year.

And while you’re caught up in this mild wave of nostalgia, check out Two Sisters Times Two, Serial #15. The four women are looking backward with both regret and fond memories even as they contemplate an uncertain future filled with both hope and fear.

strawberry fluffStrawberry Mousse

1/2 pound fresh strawberries, hulled and sliced*

1 Tablespoon granulated sugar

1/2 teaspoon vanilla extract

1 Tablespoon fresh lemon juice or orange juice

2 cups whipped cream or Cool Whip**

strawberry mousse

Add the strawberries to a bowl, along with the granulated sugar, vanilla, and lemon or orange juice. Cover and allow to marinate until juices form, or about 20 minutes.

Meanwhile, make whipped cream or ensure that Cool Whip is at room temperature.

Add the strawberries and their juices to a food processor. Puree until smooth. Gently fold the pureed strawberries into the whipped cream. Divide into serving cups, cover, and refrigerate for 2 hours. When ready to serve, garnish with a strawberry and lemon or orange peel.

Makes 2 servings.

*This will be about 1 heaping cup of sliced strawberries.

**To make your own whipped cream, beat 1 cup whipping cream to soft peaks. Slowly add 1 Tablespoon of powdered sugar. Continue to beat until powdered sugar is incorporated into the whipped cream.

strawberry mousse dessert

{Adapted from Big Girl, Small Kitchen}

Click below to listen to or read Serial #15 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #15, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #15, text © Jeffrey Anderson


About Elaine

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