Best Layered Low Fat Cranberry Mousse Mold Recipes
LAYERED LOW-FAT CRANBERRY MOUSSE MOLD
Impress Thanksgiving guests with our Layered Low-Fat Cranberry Mousse Mold. No need to tell them how easy it is to make this cranberry mousse mold!
Provided by My Food and Family
Categories Home
Time 5h5m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LAYERED LOW FAT CRANBERRY MOUSSE MOLD
Make and share this Layered Low Fat Cranberry Mousse Mold recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 56.6, Sodium 128.8, Carbohydrate 18.7, Fiber 0.2, Sugar 7.2, Protein 2.3
LAYERED LOW-FAT CRANBERRY MOUSSE MOLD
How to make Layered Low-Fat Cranberry Mousse Mold
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until well 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 in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
- REFRIGERATE 4 hours or until firm. Unmold. Top with remaining COOL WHIP.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love