Cold Cherry Mousse With Vanilla Sauce
Source of Recipe
ra
Recipe Introduction
servings 6
points 4.5
List of Ingredients
1 envelope whipped topping mix
1/2 cup skim milk
1/2 teaspoon vanilla extract
2 envelopes unflavored gelatin
1/2 cup sugar
1/2 cup cold water
1 package (16 ounces) frozen unsweetened cherries, thawed, undrained and divided
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
3/4 cup Vanilla SauceRecipe
1. Prepare whipped topping according to package directions using milk and
vanilla; set aside. Combine gelatin and sugar in small saucepan; stir in water.
Let stand 5 minutes to soften. Heat over low heat until gelatin is completely
dissolved. Cool to room temperature.
2. Set aside 1 cup cherries without juice for garnish. Place remaining cherries
and juice in blender. Add lemon juice, almond extract and gelatin mixture;
process until blended. Fold cherry puree into whipped topping until no streaks
of white show. Pour mixture into Bundt pan or ring mold. Refrigerate 4 hours
or overnight until jelled.
3. To serve, unmold mousse onto large serving plate. Spoon remaining 1 cup
cherries into center of mousse. Serve with Vanilla Sauce.
Vanilla Sauce
4 1/2 teaspoons cherry brandy or 1 teaspoon vanilla extract plus 1/2 teaspoon
cherry extract
3/4 cup melted vanilla ice milk or low fat ice cream, cooled
1. Stir brandy into ice milk in small bowl; blend well.
Makes 12 servings
Nutrients per serving: includes 2 Tablespoons sauce
Calories 198, Fat 6 g, Carb. 34 g, Fiber 1 g
|
|
member logon
