STRAWBERRY CHEESECAKE MOUSSE
1 cup heavy cream (cold from fridge!)
2 tablespoons Health Garden monk sugar
8 oz whipped cream cheese (softened at room temperature)
1 teaspoon vanilla extract
1/2 cup strawberry puree (recipe below)
Whip heavy cream in large motions until slightly thickens. Add in sugar and continue whipping until soft peaks form. (you can tell when you lift the whisk and the cream hangs on bottom in soft peaks.) Store whipped cream in refrigerator until ready to combine with cream cheese mixture. Cream together cream cheese and vanilla. Once combined, add in strawberry puree. Fold in whipped cream to strawberry cream cheese mixture. Combine together. Serve with freshly chopped strawberries.
Servings: 2 cups strawberry puree
16 oz strawberries (stems removed)
1 tablespoon water
Pulse strawberries and water together in a blender or food processor until blended into strawberry puree. (some strawberry pieces might get stuck against the side of the blender or processor. If that happens, turn machine off and and stir mixture together with a spatula before turning machine back on and continuing to blend until well combined.