Strawberry Angel Mousse

Directions

Slice strawberries.

Pour water over strawberries, let stand 1 hour at room temperature. (frozen ones may take longer) Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of liquid drained from strawberries.

Whisk cornstarch and egg yolk into remaining water.

Cook and stir over medium heat until mixture boils and thickens slightly.

Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve.

Stir in strawberries. Chill about 30 min or until mixture is partially set.

Beat egg white, skim milk powder and ice water in a chilled bowl.

Fold into thickened strawberry mixture.