RHUBARB RASPBERRY MOUSSE
This pretty pink mousse from Linda Ahtiainen of Gibsons, British Columbia is a delicious treat to make for your sweetheart. With its creamy texture and tart-sweet flavor, it's a sure pleaser.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally., In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 338 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 23mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 4g fiber), Protein 3g protein.
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 »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #fruit #dinner-party #puddings-and-mousses #dietary #low-sodium #low-calorie #low-in-something #berries #raspberries #number-of-servings
You'll also love
