Cranraspberry Mousse
This not-so-sweet dessert is perfectly light
after a big meal. Serve it in Martini glasses, or in those glass
jars you’ve been saving. Top with a dollop of real whipping cream,
and serve with a biscuit.
|
Ingredients |
| 1
- 10 oz pkg |
frozen unsweetened raspberries, thawed |
300 g |
| 1
- 12 oz pkg |
fresh or frozen cranberries |
340 g |
| 1
cup |
sugar |
250 mL |
| 1
envelope |
unflavored gelatin |
7
g |
|
¼ cup |
cold water |
50 mL |
|
3/4 cup |
plain yogurt |
175 mL |
| 2
cups |
whipping cream |
500 mL |
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| Directions |
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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
minutes. Stir into hot cranberry mixture. Refrigerate,
stirring occasionally until thickened slightly, about 1¼
hours. Stir in yogurt. Whip whipping cream until soft peaks
form; fold ¾ of whipped cream into cranberry mixture. Spoon
into individual serving dessert glasses and chill until
serving. Garnish with remaining whipped cream, and serve with
biscuits, ladyfingers or cookies. |
|
Nutrient Content |
|
Per Serving: Energy: 493.0 Kcal ·
Carbohydrate: 61.2 g · Protein: 4.0 g · Fat (Total): 27.6 g ·
Calcium: 124.7 mg |
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