Cold Cherry Mousse with Vanilla Sauce

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Cold Cherry Mousse with Vanilla Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cold-cherry-mousse-with-vanilla-sauce-recipe.htm>  24 July 2008.

Cold Cherry Mousse with Vanilla Sauce Photo
Cold Cherry Mousse with Vanilla Sauce
Yield: Makes 6 servings
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 follows)



Preparation:
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


Vanilla Sauce

Yield: Makes 3/4 cup
Ingredients:
4-1/2
teaspoons cherry brandy or 1 teaspoon vanilla plus 1/2 teaspoon cherry extract

3/4
cup melted vanilla ice milk or low-fat ice cream, cooled



Preparation:
1.
Stir brandy into ice milk in small bowl; blend well.



Nutritional Information:
Serving Size: 1 tablespoon
Sodium 12 mg
Protein 1 g
Carbohydrate 4 g
Cholesterol 2 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 21 %
Calories 25
Dietary Exchange:
Fruit 1/2



This recipe appears in: Sweet Sauces