Pineapple Mousse

In a processor, blend the pineapple, sugar, and wine until smooth

Strain through a fine-mesh sieve into a bowl, then add the mint leaves and mix well. Reserve

In a small heatproof bowl, sprinkle gelatin over water and let sit for 5 minutes

Place the bowl in a saucepan of simmering water and stir until dissolved

Add to pineapple mixture

Beat egg whites until soft peaks form. Reserve

Set the bowl with the pineapple mixture over an ice bath, whisking constantly until it reaches the consistency of raw egg white

Add beaten egg whites and mix delicately

Pour into a large serving dish, cover with plastic wrap and refrigerate for 2 hours or until creamy

130 calories per serving