Best Fluffy Cranberry Mousse Recipes
FLUFFY CRANBERRY MOUSSE
This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. -Helen Clement, Hemet, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
FLUFFY CRANBERRY MOUSSE
Number Of Ingredients 7
Steps:
- 1. In a large bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth. Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside. 2. In a chilled large mixing bowl, beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream. 3. Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon sweetened cranberries on top just before serving. *Frozen Cranberry Fluff: Prepare as above through Step 2. Spoon cranberry mixture into 24 freezer-safe demitasse cups or 12 freezer-safe small dessert dishes. Cover and freeze for 24 hours or until firm. To serve, uncover and let stand for 1 to 2 minutes to soften slightly. Top with sweetened cranberries. *Sweetened Cranberries: In a medium skillet comine 1 cup fresh cranberries, 1/3 c sugar, and 2 tablespoons water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.
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