For a lighter (and less work) dessert, I guess I could just serve the strawberry cream without the shortbread - maybe with a cookie on the side, or some fresh strawberries dusted with sugar? I love mousse. There is a bakery in a nearby neighborhood where they have all sorts of fruity mousse cakes - mango, raspberry, lemon, and strawberry are my favorites. I wonder why I don't make mousse at home more often. This time I have printed this post and will certainly make some mousse soon - perfect timing now that the weather is getting warmer. By the way, I got my yogurt strainer last Friday and I have made two batches in the device already. PJ, you are right, the size is not an issue. In spite of its compact design, it accommodates a 32-oz store-bought container. I served the strained vanilla low-fat yogurt with fresh fruits - quite a satisfying snack/dessert. Lastly I want to mention I enjoy you sharing with us about how you met up with KAF. That you could combine your interest in food and writing with all the resources provided by KAF is wonderful. But it also tells me KAF is a great company. Readers and visitors to this blog are of course the ultimate beneficiaries. I look forward to more terrific postings from you all! Anne, thanks for your kind comments; we bloggers REALLY enjoy what we do here, and we're so glad you're enjoying it, too. Definitely serve just the mousse without the crust - any kind of shortbread or sugar cookie is the perfect accompaniment. I just made these sugar cookies yesterday, and they were soooo yummy... Oh, and glad you're enjoying the Wave, too; I've drained 32 ounces of plain nonfat overnight, and will combine with chopped cukes, mint, and a touch of olive oil for some delicious tzatziki. Cheers! PJH

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