Best Pineapple Lemon Mousse Recipes

Lemon Pineapple Jello Dessert image

Provided by Haileys mom 1

Categories Gelatin

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

2 (3 ounce) packages lemon Jell-O gelatin or 2 (3 ounce) packages pineapple Jell-O
2 1/2 cups water
1 (8 ounce) package cream cheese
1 (20 ounce) can crushed pineapple, undrained
1/2 cup Cool Whip (for topping)
1/2 cup chopped walnuts (optional)

Steps:

In medium sauce pan mix jello and water stir just until mixed.
Add pineapple and cream cheese.
Cook over medium heat until cream cheese is dissolved (it will not look very good but it is okay).
When cream cheese is completely melted, pour into a 9x13-inch pan Chill overnight.
Top with thawed Cool Whip. Sprinkle with nuts (if desired).

Nutrition Facts : Calories 158.2, Fat 7.4, SaturatedFat 4.8, Cholesterol 20.8, Sodium 124.2, Carbohydrate 21.5, Fiber 0.4, Sugar 19.8, Protein 2.8

Light Pineapple Mousse image

Provided by Jubes

Categories Dessert

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

200 g canned pineapple chunks, canned in natural juice
1/2 cup reserved pineapple juice, from the canned pineapple
1/2 cup water
1 (11 g) packet sugar-free pineapple jelly crystals (jello crystals)
1/2 cup evaporated low-fat milk
1/2 cup light cream cheese

Steps:

Refrigerate the evaporated milk to make it as cold as possible.
Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
Gradually add the jelly and continue to beat until the mixture is very thick.
Fold in the pineapple pieces.
Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.

Nutrition Facts : Calories 109.9, Fat 6.5, SaturatedFat 3.6, Cholesterol 21, Sodium 120.6, Carbohydrate 11.4, Fiber 0.5, Sugar 7.8, Protein 3.4

Light Butterscotch Pineapple Mousse image

Provided by _Pixie_

Categories Dessert

Time 10m

Yield 5 serving(s)

Number Of Ingredients 4

1 (19 ounce) can crushed pineapple with juice (no sugar added type)
1 (30 g) package sugar-free instant butterscotch pudding mix
2 cups Cool Whip Free (or Ultra Low Fat Cool Whip)
1 cup sliced strawberry (to garnish) (optional)

Steps:

Mix the crushed pineapple with juice and the butterscotch pudding mix until well combined.
Fold in the cool whip until well blended.
Spoon into dessert dishes (if desired garnish the top with sliced strawberries that have been sweetened with Splenda) and refrigerate until ready to serve.

Nutrition Facts : Calories 64.6, Fat 0.1, Sodium 1.1, Carbohydrate 16.9, Fiber 0.9, Sugar 15.6, Protein 0.5

Pineapple-Lemon Mousse image

Provided by Sharon Blonder Leff

Yield Serves 10 to 12

Number Of Ingredients 8

2 3-ounce packages lemon-flavored gelatin (such as Jell-O brand)
1 20-ounce can crushed pineapple in its own juice
3/4 cup (about) pineapple juice
1/2 cup water
3 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
2 cups chilled whipping cream
4 teaspoons vanilla extract

Steps:

Place gelatin in large bowl. Drain pineapple thoroughly in sieve set over large measuring cup. Add enough additional pineapple juice to juice in cup to measure 1 1/2 cups. Transfer juice to small saucepan and bring to boil. Pour boiling juice over gelatin. Stir until gelatin dissolves. Mix in drained pineapple, water, lemon juice and lemon peel. Refrigerate until mixture thickens and just begins to set, stirring occasionally, about 1 hour.
Beat cream and vanilla in another large bowl until stiff peaks form. Fold into gelatin mixture in 2 additions.
Transfer mousse to serving bowl or spoon into goblets. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)