March is National Nutrition Month – Let’s Start with Dessert- Strawberry Mousse

March is National Nutrition Month, a nutrition education and information campaign created by the Academy of Nutrition and Dietetics.

Nutrition is more than cutting out certain foods to develop a healthier you; it is focusing attention on the importance of making informed food choices and developing sound eating habits. There is a misconception that eating healthier means giving up your favorite foods, which is not true.   The truth is that all your favorite foods can fit within your diet if they are consumed in moderation and appropriate portion sizes, and combined with physical activity.

So let’s work on satisfying that craving to indulge with a simple strawberry mousse.

Strawberry Mousse (serves 6)


• 1 cup finely diced strawberries

• 1/2 cup sugar

• 5 tablespoons water

• 3/4 teaspoon unflavored gelatin powder

• Dash of salt

• 2 large egg whites

• 1/4 teaspoon vanilla extract

• 2 cups low-calorie whipped topping


  1. Combine diced strawberries and 1 tablespoon sugar in the bowl of a mini-chopper or food processor, and toss gently. Let stand for 10 minutes. Process until smooth.
  2. Pour 2 tablespoons water in a large bowl, and sprinkle with gelatin. Let stand for 5 minutes.
  3. Place 6 tablespoons sugar, the remaining 3 tablespoons water, and dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves.
  4. Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy. Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Mix in vanilla.
  5. Place whipped topping in a large bowl. Using a rubber spatula, gently fold half of the egg white mixture into the whipped topping. Fold in the remaining egg white mixture. Fold in strawberry mixture. Spoon about 1/2 cup mousse into 6 glasses; chill 2 hours or until set.

Nutritional Information: calories: 150; fat: 5.5g; saturated fat: 2.6g; monounsaturated fat: 2.2g;  polyunsaturated fat: 0.3g; protein: 2.1g; carbohydrate: 19.6g; cholesterol: 21mg; sodium: 52mg



Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.

He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor in culinary arts.



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With internationally renowned centers of excellence, 12 hospitals, more than 27,000 employees, 4,000 physicians and 200 outpatient centers, urgent care facilities and physician practices spanning across Miami-Dade, Monroe, Broward and Palm Beach counties, Baptist Health is an anchor institution of the South Florida communities we serve.

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