Cranberry Mousse Salad Food

CRANBERRY MOUSSE SALAD

Steps:

• In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, zest and nutmeg; mix well. Drain pineapple; add juice to gelatin mixture and set pineapple aside. Chill until syrupy. , Whisk in sour cream. Add the pineapple and pecans. Pour into an 8-cup mold coated with nonstick spray. Chill until firm.

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

CRANBERRY MOUSSE SALAD

Steps:

• In bowl, dissolve gelatin in water.
• Add cranberry sauce, lemon juice, peel and nutmeg; mix well.
• Drain pineapple well; add juice to Jello mixture and set pineapple aside.
• Chill gelatin-juice mixture until syrupy.
• Whisk in sour cream.
• Add pineapple and nuts.
• Pour into an oiled 8 cup mould.
• Chill until firm.

CRANBERRY MOUSSE

Steps:

• In a saucepan, heat cranberry juice cocktail to boiling.
• Remove from heat.
• Stir in raspberry jello until dissolved.
• Stir in cranberry sauce.
• Chill until mixture is thickened.
• Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
• Chill until firm.
• Garnish with additional whipped cream, if desired.

LAYERED CRANBERRY MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
• Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened. Stir in COOL WHIP until blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.

CRANBERRY MOUSSE

Steps:

• In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.

CRANBERRY MOUSSE

Steps:

• Heat cranberry juice cocktail to boiling in a saucepan.
• Remove from heat.
• Stir in raspberry gelatin until dissolved.
• Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute.
• Stir into gelatin mixture.
• Chill until it begins to thicken, but not set.
• Gently mix in whipped topping, using a rubber scraper.
• Spoon into serving dishes or prepared pie shell.
• Chill until firm.
• Makes 8 servings.
• Per Serving: Calories 169, Fat Cal.
• 27, Protein 1gram, Carb.
• 34grams, Fat 3grams, Chol.
• 0mg, Sodium 29mg, Vit.
• C (12%DV).

CRANBERRY/RASPBERRY MOUSSE

Steps:

• Drain thawed raspberries, reserving both the berries and the juice.
• Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. Heat juice to boiling. Dissolve jello in boiling juice. Beat canned, jelled sauce and add to jello. Refrigerate until nearly set. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
• Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
• Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. Return to the refrigerator until set. Garnish each slice with a dollop of cool Whip, if desired.