Cranraspberry Mousse Torte
Not too sweet, this festive dessert is
pretty as a picture.
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Ingredients |
|
Filling |
|
|
| 1
- 10 oz pkg |
frozen unsweetened raspberries, thawed |
300 g |
| 1
- 12 oz bag |
fresh or frozen cranberries |
340 g |
| 1
cup |
sugar |
250 mL |
| 1
envelope |
gelatin |
7
g |
|
½ cup |
plain yogurt |
125 mL |
| 1
¼ cups |
whipping cream |
300 mL |
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|
Crust |
|
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|
¼ cup |
sugar |
50 mL |
|
¼ cup |
orange liqueur or orange juice |
50 mL |
| 1
½ pkgs |
crisp ladyfingers |
200 g |
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| Directions |
Filling: Press raspberries and
juice firmly with back of spoon, through a sieve into
saucepan (discard seeds). Add cranberries and sugar. Cook over
medium heat, stirring frequently and crushing cranberries
until smooth. In a small bowl, sprinkle gelatin over ¼ cup (50
mL) water; let stand 2 min. Stir into hot cranberry mixture.
Refrigerate, stirring occasionally until thickened slightly,
about 1¼ hrs. Stir in yogurt. Whip cream until soft peaks
form; fold into cranberry mixture.
Crust: In small saucepan, heat sugar with liqueur and 2
Tbsp (30 mL) water, stirring until sugar dissolves. Trim
biscuits to 3” (7.5 cm); brush both sides with orange mixture.
Place biscuits, side by side, rounded end up, against side of
9” (23 cm) springform pan. Brush enough of remaining biscuits
with syrup to cover bottom of pan. Trim and use ends of
biscuits to fit bottom of pan. Spoon cranberry mixture into
pan. Chill until set. Garnish with sweetened whipped cream. |
|
Nutrient Content |
|
Per Serving: Energy: 269.3 Kcal ·
Carbohydrate: 43.7 g · Protein: 3.2 g · Fat (Total): 9.9 g
· Calcium: 51.2 mg |
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