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Prep 30min
Total5hr0min
Ingredients7
Servings6
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Ingredients
Cups
6
paper baking cups
1/2
cup white vanilla chips
2
teaspoons oil
Mousse
1
pint (2 cups) fresh strawberries
15
regular marshmallows
1
teaspoon lemon juice
1/2
cup whipping cream
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Steps
1
Line 6 muffin cups with paper baking cups. In small saucepan, combine vanilla chips and oil; heat over low heat, stirring until chips are melted and smooth. Pour mixture evenly into paper-lined cups. With back of spoon, spread mixture in thin even layer up sides of each cup. (Mixture may not completely cover paper in bottom.) Refrigerate 15 minutes.
2
Reserve 3 small strawberries for garnish. Chop remaining berries.
3
Meanwhile, crush just enough strawberries to make 1/2 cup. In small saucepan, combine crushed berries with marshmallows. Heat over medium heat, stirring constantly until marshmallows are melted. Stir in lemon juice. Cool 30 minutes.
4
In medium bowl, beat cream until stiff peaks form. Set aside 2 tablespoons whipped cream for garnish; cover and refrigerate. Fold marshmallow mixture into remaining whipped cream. Fold in remaining chopped strawberries. Spoon into white chocolate cups. Refrigerate at least 4 hours or until serving time.
5
Make a tear in top of each paper baking cup; carefully peel paper from filled cups. Garnish each serving with 1 teaspoon reserved whipped cream and a berry half.
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When removing paper from chocolate cups, a little chocolate may break away from the filling. Just press it back into the filling.
Make the chocolate cups a day ahead and keep them refrigerated.
This delicious mousse can be served in small, stemmed beverage glasses instead of in the white chocolate cups.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
8g
40%
Cholesterol
30mg
10%
Sodium
30mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
22g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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