Low Fat Strawberry Banana Mousse

Place the strawberries, bananas and sugar into a food processor. Pulse on low until mixture is pureed. Pour into a chilled mixing bowl (preferably a metal one).

Add Greek yogurt and whip using a whisk until yogurt is fully incorporated. Using a spatula, fold in the whipped topping (fold, don’t stir) until completely mixed in.

Pour mixture into 5 ramekins. Place on a cookie sheet and freeze for 4 hours, or until set. Remove from freezer and chill in the refrigerator for another hour, or until defrosted. Serve immediately!

Recipe adapted from Cooking Light.