EASY STRAWBERRY MOUSSE

SERVES 6

It doesn't get much easier than this. This recipe is so creamy and delicious. I am not a big fan of non-dairy topping, but it makes for a quick, last minute dessert when you don't have whipping cream on hand. However, when time allows, you can substitute homemade whipped cream. Use any berries that you prefer, especially those that are in season. If using frozen berries, thaw and drain them first. For an added touch, see the Creamy Strawberry Trifle, which is linked below.

• 2 pounds fresh strawberries, cleaned, hulled and halved or quartered
• 1/2 teaspoon lemon juice
• 2 tablespoons sugar, or to taste
• 12 ounces non-dairy whipped topping

Place the strawberries in a large bowl. Crush slightly with a potato masher or fork to make some juice. Add the lemon juice and sugar. Taste for sweetness. Place in the refrigerator to macerate at least one hour. Just before serving, add the whipped topping and combine well. Place in individual bowls and garnish with a whole berry.