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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
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)
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 |
This recipe appears in:
Mousse
