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Cranberry Mousse
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1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple
1 can (16 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) sour cream
1/2 cup chopped pecans
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the
pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon
juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream,
pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold.
Chill until set, at least 2 hours.
Yield: 16-20 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |