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Recipe Summary

prep:
30 mins
chill:
6 hrs or overnight.
Servings:
8
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Ingredients

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Directions

Select a medium-size soufflé dish:
  • The bottom should measure 6 inches across and it will take 5-1/2 cups water to fill it up to the top. Prepare the souffle dish: Cut a piece of nonstick aluminum foil 25 inches long; fold it in half lengthwise with the nonstick side out. Wrap it around dish with the folded edge up. Press the two ends together; fold twice to make the foil fit tightly around the dish. The collar will rise about 3 inches above top of dish.

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  • Place gelatin in small heatproof bowl. Add boiling water and stir until gelatin is completely dissolved, 2 to 3 minutes. Let cool 10 minutes.

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  • Meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed. Pour into large bowl.

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  • Stir dissolved gelatin into strawberry mixture until well combined. Using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes. Pour into prepared dish, smoothing top. Refrigerate until set, 6 hours or overnight.

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  • To serve, carefully remove collar. Gently press sugar onto exposed sides of mousse and garnish with lime and strawberries, if desired.

  • Makes 8 servings.

Nutrition Facts

236 calories; total fat 7g; saturated fat 7g; cholesterolmg; sodium 4mg; carbohydrates 33g; fiberg; proteing.

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