Frozen Strawberry Dessert

Today is my birthday.

A very good friend has decided to go on the Bernstein diet (yes, that is 5 referrals for me!) and we were having them over for brunch this past Sunday to celebrate our July birthdays. I had to come up with a brunch that was Bernstein friendly and JT did one for the men. I decided that a vegetable frittata on a bed of greens would do the trick (Serves 2: 8 egg whites whipped until frothy, 4 oz sautéed vegetables on a bed of greens with a lemon garlic Dijon dressing – it was very tasty!) For dessert I whipped up a treat of frozen strawberries. The water tends to float to the bottom of the mold creating a lovely jewel-like top when plated. I prepared the same dessert for the men, but instead of egg whites, I had a 1/2 cup of whipping cream left over from the Frozen Lemon Mousse, so I used it (I actually got 4 whipped cream treats out of that batch!)

Frozen Strawberry Dessert

Frozen Strawberry Dessert

Serves 2

• 7 fresh ripe strawberries
• 2 egg whites
• 2-3 mint leaves

1. Purée 4 of the strawberries until smooth.
2. Chop one of the remaining berries into small pieces.
3. Whip the egg white until firm.
4. Fold into the strawberry purée and fold in the remaining berry pieces.
5. Scoop into a flexible mold and freeze overnight.
6. About 1/2-1 hour before serving, remove from freezer and put into the fridge.
7. Garnish with mint and the whole berry.

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