Raspberry Mousse Filling for Cake
Source of Recipe
Twinkee the kid Old_Pal's Place found while surfing the net
Recipe Introduction
Tried this also... wonderful....
List of Ingredients
Make & refrigerate the mousse at least one day, even up to 3 days, ahead. This gives it time to firm. You can also make this to serve as a low fat dessert on its own, maybe with fresh raspberries sprinkled on top. Defrost the raspberries in the refrigerator overnight, in the bags in a bowl of warm water, or on low in the microwave.
Makes about 10 cups.
Three 12 oz pkg individually quick frozen, unsweetened raspberries
3 T unflavored gelatin (one packet is just short of 1 tablespoon)
1 C cold water
1 C cranberry-raspberry juice
3/4 C superfine sugar
3 C lowfat vanilla
Recipe
Defrost the raspberries. Place the berries & any juice in the container of the food processor fitted with the metal blade & puree for about 15 seconds. Strain out the seeeds, if desired.
Meanwhile, sprinkle the gelatin over the cold water in a small pan & stir to combine. Let sit 5 min. until the gelatin has softened. Add the cranberry-raspberry juice & heat on very low heat. Stir until the gelatin dissolves. Do not boil. Add the sugar & continue to heat, without boiling, until the sugar dissolves. Stir it a few times to facilitate the process.
Remove from the heat & pour into a bowl that is set in a larger bowl filled with ice & ice water. Add the puree & whisk into the gelatin mixture. Cool the mixture, stirring over the ice until it is as thick & viscous as an egg white, for about 30 minutes.
When the mixture is thick, pour off any liquid whey from the yogurt & stir the yogurt into the gelatin mixture gently, but thoroughly, with a whisk. Cover the bowl & chill overnight or store in an airtight container in the refrigerator.
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