Cold Cherry Mousse with Vanilla Sauce the Editors of Publications International, Ltd.
Cold Cherry Mousse with Vanilla Sauce
Makes 6 servings
|1||envelope whipped topping mix|
|1/2||cup fat-free (skim) milk|
|2||envelopes unflavored gelatin|
|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|
- 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.
|Serving Size:||includes 2 tablespoons sauce|
|Calories from Fat||25 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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