Layered Low-fat Cranberry Mousse Mold

From Recidemia
Jump to: navigation, search


Makes: 12 servings



  1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir with wire whisk until well blended.
  2. Stir in cold water. Pour 1½ cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
  3. Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves definite impression). Add 2 cups of the whipped topping; stir with wire whisk until well blended.
  4. Pour over gelatin layer in mold.
  5. Refrigerate 4 hours or until firm. Unmold.
  6. Serve topped with remaining whipped topping. Store leftover mold in refrigerator.