Strawberry Mousse

Strawberry season! If you can find local, organic strawberries from a pick-your-own farm, all the better. Strawberries are rich in vitamin C and antioxidants, and help cleanse the liver.

Fresh Strawberry Mousse

1 cup fresh strawberries, crushed–and juice
1 teaspoon lemon juice
3/4 cup organic whole sugar (or less, depending on taste)
1/8 teaspoon salt
2 cups whipped cream

Option One: Strain crushed strawberries and juice through a fine sieve.
Option Two: Mash together whole strawberries and their juice.

Combine with lemon juice, sugar and salt. Chill several hours. Fold in whipped cream. Pour into mold or refrigerator tray and still freeze.

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).