Maybe it’s the warmer weather we’ve been enjoying or all the spring clothes in stores right now. Or maybe winter is just starting to wear out it’s welcome. Whatever it is, I’ve been craving lighter, fresher, spring-inspired foods. First, I made this Avocado Basil Bacon Pasta for dinner and could just taste how it would be even better with freshly grown summer tomatoes. Then, I made this Strawberry Mousse with fresh strawberries.
Using a food processor, process strawberries until smooth. Pour the strawberries through a wire mesh strainer to remove seeds, using the back of a spoon to press liquid through the strainer. Discard the seeds.
Combine strawberries, pudding mix, and milk. Stir until smooth. Fold in whipped topping, until no streaks remain.
If you desire a pinker mousse, add a couple of tablespoons of strawberry syrup for a pinker and slightly sweeter mousse.