Cranberry Mousse
Yield
8 servingsPrep
15 minCook
5 minReady
4 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple
crushed |
|
| 1 | cup |
water
|
|
| 6 | ounces |
gelatin, flavored
strawberry |
|
| 16 | ounces |
cranberry sauce
whole |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple
crushed |
|
| 237 | ml |
water
|
|
| 173.4 | ml/g |
gelatin, flavored
strawberry |
|
| 462.4 | ml/g |
cranberry sauce
whole |
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
sour cream
|
|
Directions
Drain pineapple; reserve liquid.
Add liquid and water to gelatin in saucepan, stir.
Boil until gelatin dissolves; remove from heat.
Blend in cranberry sauce, lemon juice, grated peel and nutmeg.
Chill until mixture thickens slightly, then blend in sour cream.
Fold in pineapple and pecans.
Pour into oiled mold and chill until firm, about 2 to 4 hours.
Unmold onto Serving plate.
If desired, garnish with mint leaves and fresh cranberries.
