Friday, December 10, 2010

Cranberry Mousse

1 cup cranberries  
1/4 cup sugar
1/2 cup fresh orange juice  
zest of 1 orange (about 2 tablespoons)
1/4 c Triple Sec (or other orange liqueur)
1 (3-ounce) package raspberry-flavored gelatin
2 cups frozen non-dairy whipped topping, thawed

Heat cranberries, sugar, juice, orange zest and Triple Sec in a saucepan over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking, stirring frequently, until cranberries break down — about 15 minutes. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Chill until mixture begins to thicken.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes and chill until firm.  Top with fresh whipped cream and garnish as you wish.

     This sweet-tart mousse is a light and airy
     dessert  option – great for the holidays

    1 comment:

    The Breakfast Lover said...

    Me ha gustado esta mousse, pero acabo de ver el pollo co fruta y tengo muchas ganas de probarlo!


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