Cold Cherry Mousse with Vanilla Sauce
Cold Cherry Mousse with Vanilla Sauce
YIELD Makes 6 servings
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INGREDIENTS
| 1 | envelope whipped topping mix |
| 1/2 | cup fat-free (skim) milk |
| 1/2 | teaspoon vanilla |
| 2 | envelopes unflavored gelatin |
| 1/2 | cup sugar |
| 1/2 | cup cold water |
| 1 | package (16 ounces) frozen unsweetened cherries, thawed, undrained and divided |
| 1 | tablespoon fresh lemon juice |
| 1/2 | teaspoon almond extract |
| Vanilla Sauce (recipe) | |
PREPARATION:
- Prepare whipped topping according to package directions using milk and vanilla; set aside. Combine gelatin and sugar in small saucepan; stir in water. Let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved. Cool to room temperature. Set aside 1 cup cherries without juice for garnish. Place remaining cherries and juice in blender. Add lemon juice, almond extract and gelatin mixture; process until blended. Fold cherry purée into whipped topping. Pour mixture into Bundt pan or ring mold. Refrigerate 4 hours or overnight until jelled.
- To serve, unmold mousse onto large serving plate. Spoon remaining 1 cup cherries into center of mousse. Serve with Vanilla Sauce. Garnish with fresh mint, if desired.
This recipe appears in:
Mousse
NUTRITIONAL INFORMATION:
| Serving Size: | includes 2 tablespoons sauce |
| Sodium | 64 mg |
| Protein | 4 g |
| Fiber | 1 g |
| Carbohydrate | 34 g |
| Cholesterol | 5 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 25 % |
| Calories | 198 |
DIETARY EXCHANGE:
| Fat | 1 |
| Fruit | 1 |
| Starch | 1-1/2 |
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