Frozen Strawberry Mousse, Low Carb - cooking recipe

Ingredients

2 eggs
6 packets Splenda sugar substitute
3 drops almond extract
2 teaspoons vodka
1 drop red food coloring (optional)
1 cup diced ripe strawberry (1/8\" dice)
1/2 cup heavy whipping cream

Preparation

Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
Add diced strawberries to yolks and whisk again.
With an electric beater, whip egg whites to stiff peaks.
Fold egg whites into yolk mixture in 2 additions.
With an electric beater, whip heavy whipping cream to stiff peaks.
Fold whipped cream into yolk mixture in 2 additions.
Divide mousse between 4 8-oz.
ramekins or serving dishes and freeze for 2-4 hours.
For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
Contains about 4.
5 Net Carbs per serving.