Mousses

Mousse, a French term meaning "foam", is applied to any dish that has a foamy texture. It is made up of a base, which is the primary flavor, plus a binder (usually gelatin), and the foam, which is whipped egg whites or whipped cream or both.

I've made my mousses with white stevia powder--it's one of the few good uses for stevia--but you can use almost any liquid, granulated or finely powdered sweetener you prefer.

Making mousse requires several steps, but it is fairly easy once you've done it. The results are impressive.

NOTE: Mousses contain raw egg whites. If this is a concern for you, you can purchase powdered pasturized egg whites at supermarkets and natural food stores. But also read Raw Eggs for Your Health by Dr. Mercola. He says "only sick chickens lay salmonella-contaminated eggs. If you are obtaining high quality, cage-free, organically fed, omega-3 enhanced chicken eggs...the risk virtually disappears." My husband and I have been eating these mousses made with raw organic eggs and we have had no ill effects.