Best Cranberry Mousse Salad Recipes
CRANBERRY MOUSSE SALAD
My sister and I discovered this recipe while looking for something different to serve at holiday time. The fruity flavor goes especially well with poultry or pork.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 239 calories, Fat 11g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 63mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY MOUSSE SALAD
This is not just for Christmas turkey. By leaving out the nutmeg and pecans, it's a refreshing addition to grilled chicken during the summer months.
Provided by Carrie Ann
Categories Pineapple
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
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 JELLO MOLD SALAD RECIPE BY ANGIE - COOKEATSHARE
This Cranberry Mousse Jello Mold Salad has been a favorite in our family for many years especially at Thanksgiving and Christmas. I found it in a magazine years ago and credit for...
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 1. In a large bowl, dissolve the gelatin in the boiling water. Set aside. 2. Drain the can of crushed pineapple in a sieve over a bowl, saving the juice. Set aside the crushed pineapple and add all the pineapple juice to the gelatin. 3. Stir in the whole cranberry sauce, lemon juice, lemon peel, and nutmeg. 4. Chill in the refrigerator uncovered for about 1 and 1/2 hours, or until the mixture thickens. 5. With a rubber spatula, fold in the sour cream, crushed pineapple, and pecans. 6. Pour the mixture into a glass serving bowl or a greased or sprayed 9-cup mold. 7. Chill in the refrigerator until set, at least 2 hours.
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