Low Fat Mandarin Mousse Mold Food

MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until set but not firm. (Gelatin should stick to your finger.)
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 min. or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

LAYERED LOW-FAT CRANBERRY MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
• Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
• Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
• Unmold gelatin. Top with remaining COOL WHIP.

MANDARIN MOUSSE MOLD

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
• Stir in cold water.
• Place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges.
• Refrigerate about 30 minute or until set, but not firm (should stick to finger).
• Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in 2 cups of the whipped topping with wire whisk until well blended.
• Pour over gelatin layer in mold.
• Refrigerater 4 hours or until firm then unmold.
• Serve with remaining whipped topping.
• Store leftover gelatin mold in refrigerator.

LAYERED LOW FAT CRANBERRY MOUSSE MOLD

Steps:

• 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.
• Stir in cold water.
• Pour 1-1/2 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).
• Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.
• Serve topped with remaining whipped toppping.
• Store leftover mold in refrigerator.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 minutes or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 minutes or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.