Light Strawberry Mousse

Directions

1. 1
   In a blender or food processor, puree strawberries with orange juice and lemon juice until smooth.
2. 2
   Set aside.
3. 3
   In blender or food processor, puree cottage cheese and yogurt until smooth.
4. 4
   Set aside.
5. 5
   Put water in small saucepan.
6. 6
   Stir in gelatin; let stand for 1 minute.
7. 7
   Dissolve over low heat, stirring constantly.
8. 8
   Add 1/3 cup sugar.
9. 9
   Cook and stir until sugar has completely dissolved and mixture has thickened slightly.
10. 10
    Place in a large bowl; whisk until just warm to the touch.
11. 11
    Do not allow it to jell.
12. 12
    Slowly whisk strawberry puree and yogurt-cottage cheese puree into the gelatin mixture.
13. 13
    Place in the freezer for 30-40 minutes, or until quite thick but not set.
14. 14
    Whisk occasionally so that lumps don't form.
15. 15
    Beat egg white until soft peaks form.
16. 16
    Add 1 T.
17. 17
    sugar and beat until stiff peaks form.
18. 18
    Gently fold beaten egg white into strawberry-gelatin mixture, blending thoroughly.
19. 19
    Transfer to a serving bowl or to 4 individual serving bowls.
20. 20
    Chill for at least 8 hours before serving.