1 Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl.This will remove the seeds which could make the puree bitter. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.
2 Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.
3 Put ¼ cup of cool water into a small saucepan. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
4 Place saucepan on stove over medium heat and stir stir until the gelatin has dissolved (just a minute or two). Remove from heat and immediately add the 2 Tbs. powdered sugar. Stir until dissolved. Pour this mixture into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.
5 Using an electric mixer, whip the 2 cups of Healthy Top. Beat on medium, then high speed until medium peaks form. Whisk one third of the whipped Healthy Top into the chocolate mixture. Using a large rubber spatula, gently fold the remaining Healthy Top into the mixture. Refrigerate for 1 hour.
6 Stir the remaining 1 Tbs. of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even overnight (cover with plastic wrap).
7 When you are ready to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
Yield: Serves 6-8.