Growing up, when my Opa and Oma would come for dinner, we’d almost always have ‘boerenkool met worst’ for supper (a Dutch dish that’s basically potatoes and kale boiled and mashed together with butter, cream, salt and pepper, and served with sausage) and Dr. Oetker Strawberry Mousse for dessert. It was their favorite meal, and we all loved it too.
Since white potatoes are not THM-friendly, I don’t think there will ever be an on-plan equivalent to traditional Dutch Boerenkool (Boiled and mashed radishes with kale? I dunno…), but I did manage to make a Strawberry Mousse Fuel Pull dessert last week that reminded me of what we used to enjoy with my late Opa and Oma.
It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it’s healthy, delicious, sweet, pink, light, and full of protein. I enjoyed it for breakfast and dessert!
This recipe is a Fuel Pull if you use 0% Greek yogurt. You can change it to an S by using Greek yogurt with a higher fat content and garnishing with a dollop of naturally sweetened whipped cream.
This Strawberry Mousse is a delicious Fuel Pull. It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it's healthy, delicious, sweet, pink, light, and full of protein.
- 15 strawberries, hulled
- 1/4 cup boiling water
- 1 Tbsp gelatin
- 1 tsp stevia extract
- 1/2 tsp vanilla extract
- 1 cup 0% fat Greek yogurt
- OPTIONAL S GARNISH:
- 1/4 cup whipping cream
- 1 Tbsp xylitol
- Add strawberries to blender and puree until smooth.
- In a small bowl, pour boiling water over gelatin and stir until dissolved. Whisk pureed strawberries, dissolved gelatin, sweetener, vanilla extract, and Greek yogurt together in a separate bowl. Pour into 4 serving dishes and chill in fridge for 2-3 hours. Garnish with a strawberry fan before serving.
- TO MAKE THIS RECIPE AN S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving.
To make this recipe and S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving. You can also use a higher fat Greek yogurt, if you'd like.
To make a strawberry fan, make 4 to 5 lengthwise cuts from pointed end of the berry to not quite to the stem end. Fan slices apart slightly, keeping all slices attached to cap.
P.S. If your mouth watered at ‘Borenkool,’ you probably love Boterkoek too…and this one’s on plan!