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Cold Cherry Mousse with Vanilla Sauce

Cold Cherry Mousse with Vanilla Sauce

Cold Cherry Mousse with Vanilla Sauce


Makes 6 servings


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


  1. 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.
  2. 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.

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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