You can make this dessert year round because it uses frozen strawberries. But you can make the mousse with fresh strawberries when they are in season. You make need to taste the puree and add extra sugar, because some fresh strawberries can be pretty tart.
2 cups whole unsweetened frozen strawberries (about 10 ounces), thawed
1/8 teaspoon salt
1 envelope unflavored gelatin
1/2 cup pomegranate juice
2 tablespoons sugar
1/2 cup reduced-fat sour cream
4 large fresh strawberries (optional), chopped
1 In a food processor, puree the thawed frozen strawberries with the salt. (Leave it in the processor.)
2 In a small bowl, sprinkle the gelatin over 1/4 cup of the pomegranate juice. Let the gelatin stand until softened, about 2 minutes.
3 Meanwhile, in a small saucepan, combine the remaining 1/4 cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar. Stir the softened gelatin into the saucepan and cook, stirring, until the gelatin is dissolved, about 1 minute.
4 Add the gelatin mixture to the strawberry puree and process until well combined. Add the sour cream and process briefly just to blend. If using fresh strawberries, fold them in now.
5 Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.
Makes 4 servings.
Per serving: 129 calories, 3.7g total fat (2.3g saturated), 12mg cholesterol, 2.3g dietary fiber, 23g carbohydrate, 3g protein, 91mg sodium.