Strawberry Mousse | THM FP

• Gluten free

• Produce

  • 15 Strawberries

• Condiments

  • 1 tsp Stevia extract

• Baking & Spices

  • 1/2 tsp Vanilla extract
  • 1 tbsp Xylitol

• Dairy

  • 1 cup 0% fat greek yogurt, fat
  • 1/4 cup Whipping cream

• Desserts

  • 1 tbsp Gelatin

• Liquids

  • 1/4 cup Water

Found on northernnester.com

Description

Ingredients

• 12 strips of bacon
• 2 bundles of asparagus
• 1 Tbsp Parmesan
• 1/2 a lemon
• sea salt & pepper to taste

Directions

• Preheat oven to 400 F Line strips of bacon on baking sheet. Use parchment paper if youre using a metal baking sheet; skip the parchment if youre using stoneware (recommended).
• Cook bacon for 15-20 minutes, or until desired crispness. Transfer bacon to paper towel and drain all but 1 Tbsp of bacon grease from pan.
• Trim asparagus ends. Spread spears onto baking sheet, rolling them around to coat in reserved bacon fat. Sprinkle with Parmesan cheese and crumble on cooked bacon. Cook for 18-20 minutes, or until tender.
• Squeeze on juice of half a lemon before serving.