If you prepare this dessert from frozen unsweetened fruit, then it must be defrosted and drained. While I recommend the frozen peaches, be certain to get good quality frozen strawberries. (Frozen strawberries are sometimes too mushy for my taste.) Raspberries can be substituted for the strawberries.

1 1/3 envelopes unflavored gelatin (1 tablespoon plus 1 teaspoon)
1/2 cup water
3 tablespoons sugar
2 tablespoons rum
1 cup skim milk

3 egg whites
2 tablespoons sugar
1 teaspoon vanilla

3/4 cup sliced fresh strawberries
3/4 cup chopped fresh peaches, pitted and peeled
6 teaspoons macaroon cookie crumbs

In a saucepan, stir together first 4 ingredients until gelatin is softened. Cook mixture, over very low heat, until gelatin and sugar are dissolved. Stir in milk and refrigerate for 20 minutes. (Do not allow mousse to gel. It should look no firmer than unbeaten egg whites.)

Meanwhile, in the large bowl of an electric mixer, beat egg whites until foamy. Slowly add the sugar, while still beating, until whites are stiff, but not dry. Beat in the vanilla. Beat in the gelatin mixture, on very low speed, until blended. (This will deflate the egg whites a little. This is O.K. as you want the mousse to have a little character and not be light as air.)

Layer mousse and fruit into 6 lovely stemmed glasses and refrigerate until firm. Decorate tops with cookie crumbs and additional strawberry halves. Serves 6.

(About 101 calories per serving)

237

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