I have gotten quite good at eating out while also AIP. The one thing that I almost never order however is dessert. It is darn near impossible to find egg, dairy and grain free desserts! And I know that many of you know that desserts on AIP sometimes are lacking. But this little strawberry balsamic mousse is packed with SO much flavor with the addition of balsamic vinegar and organic freeze dried strawberries it is worth the little effort to find the ingredients. I love freeze dried strawberries for traveling, but have started to use them lately for desserts. These are key for this recipe because it keeps the mousse super concentrated and not as watery as using all fresh strawberries might. Also, getting the right amount of gelatin is key. Adding too much makes it too tough. I added enough to keep it slightly firm, but still fluffy. Remember to use balsamic vinegar that has no additives. Many balsamic vinegars have added sugars! I called the company I buy my balsamic from and made sure it was 100% pure. This recipe makes 4 nice servings and I would definitely serve this to a non-AIP crowd and not even think about it. So easy too!!
Further Food Nutritionist Commentary:
By Denine Rogers
Strawberry Balsamic Mousse (Paleo/AIP)
1 package organic freeze dried strawberries 1.2 ounces
3/4 cup fresh strawberries stems removed
1 can full fat coconut milk (I use Natural Value brand with no additives)
tiny pinch salt
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon grass fed gelatin
- Add everything to a blender and blend until smooth, about 1 minute.
- Pour into 4 glasses and let completely cool in fridge (about 3 hours).
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