Cold Cherry Mousse with Vanilla Sauce
Source of Recipe
Recipe Institute
Makes 6 servings
Ingredients
1 envelope whipped topping mix
1/2 cup fat-free (skim) milk
1/2 teaspoon vanilla
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
Vanilla Sauce (recipe follows)
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. 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 purée into whipped topping. Pour mixture into Bundt pan or ring mold. Refrigerate 4 hours or overnight until jelled.
To serve, unmold mousse onto large serving plate. Spoon remaining 1 cup cherries into center of mousse. Serve with Vanilla Sauce. Garnish with fresh mint, if desired.
Vanilla Sauce
Makes 3/4 cup
Ingredients
4-1/2 teaspoons cherry brandy or 1 teaspoon vanilla plus 1/2 teaspoon cherry extract
3/4 cup melted vanilla ice milk or low-fat ice cream, cooled
Stir brandy into ice milk in small bowl; blend well.
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