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Angel's Raspberry Mousse

Source of Recipe

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Angel's Raspberry Mousse

Internet
WW Points
Serves: 4
Plan ahead…needs to chill atleast 3 hours
Preparation: 15 min. Cooking: 5 min.

1-1/2 cups nonfat vanilla yogurt
1/2 cup cold water
1 Tbsp unflavored powdered gelatin
1/4 cup orange juice
1 Tbsp lemon juice
3/4 lb raspberries, puréed
1/4 cup sugar

2 Tbsp Chambord or other raspberry liqueur (optional)

Set yogurt in fine mesh strainer or cheesecloth over a bowl. Set aside. Put water into heavy saucepan. Sprinkle with gelatin. Let stand 3 minutes.

Stir in orange and lemon juices. Place pan over low heat and stir until gelatin is dissolved. Do not boil. Add berry purée, sugar and salt to gelatin mixture. Increase heat to medium and cook, stirring frequently, 3-4 minutes until sugar is dissolved.

Remove from heat and stir in Chambord. Place pan in larger container of ice water. Place pan in enough ice water to come halfway up sides of pan. Stir occasionally to cool, about 15 minutes, or until mixture thickens slightly. Using a wire whisk, stir yogurt into chilled raspberry mixture.

Spoon mixture into individual dessert glasses, cover with plastic wrap and place in refrigerator to chill at least 3 hours until set.

One serving equals: Calories 190; Fat 0.77 g ( Saturated fat .13); Carbohydrates 43 g; Protein 5.2 g; Fiber 5.6 g; Sugar 36 g; Cholesterol 1.8 mg; Sodium 210 mg ++++ WWP: 3