makes 6 servings

1 lb. (500 g) fresh or frozen (thawed) strawberries
2 Tbsp. (30 mL) Grand Marnier or other orange liqueur
3/4 c. (175 mL) icing sugar, divided
1 c. (250 mL) whipping cream
3 large egg whites

Cut six 12" x 4" (30 cm x 10 cm) strips of waxed paper or aluminum foil. Form into collars around 6 (6 oz./180 mL) ramekins or small cups and tape or tie in place. Hull berries and place in a food processor. Process until smooth. Add Grand Marnier and 1/3 c. (75 mL) icing sugar and process until sugar is dissolved. In a separate bowl, whip cream until soft peaks form. Gradually beat in 2 Tbsp. (30 mL) icing sugar until stiff peaks form. Set aside. Place egg whites in a clean bowl and thoroughly clean and dry beaters. Beat egg whites until foamy. Gradually beat in remaining icing sugar until stiff peaks form. Gently fold whipped cream and beaten whites into strawberry mixture until no streaks of white remain. Spoon equal amounts into prepared ramekins. Set on a tray and freeze overnight. Remove collars from ramekins before serving.

Calories: 235; Protein 3.3 g: Carbohydrate 24.3 g; Fibre 2 g; Fat 14 g/serving

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