Instructions

1. Thaw the frozen strawberries at room temperature for 10 minutes. Blend in the food processor. Stir in 2 Tablespoons of the granular Swerve and a pinch of salt. Let sit for 10 minutes.
2. Transfer the strawberry mixture to a strainer, positioned over a bowl. Press down on the berries to extract more juice, until only the seeds remain in the strainer.
3. Transfer 3 Tablespoons of the strawberry juice into a small bowl and sprinkle the gelatin over it. Allow the gelatin mixture to sit for 5 minutes, then mix with a fork.
4. Transfer the remaining strawberry juice from the bowl to a small saucepan over medium-low heat. Bring to a simmer and lower the heat to thicken and reduce the mixture down. Take off the heat and stir in the gelatin mixture.
5. In the food processor, combine the Greek yogurt with the remaining 2 Tablespoons of granular Swerve. Add the strawberry mixture and process until fully combined. Mix in the Trulean Strawberries and Cream Grass Fed Whey Protein powder until just combined.
6. Divide the mousse into 4 custard dishes. Chill in the fridge for 4 hours, or up to 2 days. Garnish with fresh, minced strawberries if you have some on hand. Enjoy!