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Cranberry Mousse
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1 can (16 ounces) jellied cranberry sauce
1 cup cranberry juice
1 package (3 ounces) cranberry or raspberry gelatin
1 cup heavy whipping cream, whipped
In a large saucepan, bring the cranberry sauce and juice to a boil;
cook and stir until smooth. Stir in the gelatin until dissolved. Cool
slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture
begins to thicken. Fold in the whipped cream. Spoon into dessert
dishes. Chill for 3-4 hours or until firm.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |