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Cold Cherry Mousse With Vanilla Sauce

Holidaycooking's picture
  Whipped topping mix 1 Cup (16 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Unflavored gelatin 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Frozen unsweetened cherries 16 Ounce, thawed, undrained and divided (1 Package)
  Lemon juice 1 Tablespoon
  Almond extract 1⁄2 Teaspoon
  Vanilla sauce 1 Cup (16 tbs)

Prepare whipped topping according to package directions using milk and vanilla; set aside.
Combine gelatin and sugar in small saucepan; stir in water.
Let stand 5 minutes to soften.
Heat over low heat until gelatin is completely dissolved.
Cool to room temperature.
Set aside 1 cup cherries without juice for garnish.
Place remaining cherries and juice in blender.
Add lemon juice, almond extract and gelatin mixture; process until blended.
Fold cherry puree into whipped topping.
Pour mixture into Bundt pan or ring mold.
Refrigerate 4 hours or overnight until jelled.
To serve, unmold mousse onto large serving plate.
Spoon remaining 1 cup cherries into center of mousse.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1848 Calories from Fat 32

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 11.7 g58.4%

Trans Fat 0 g

Cholesterol 2.3 mg0.8%

Sodium 158.4 mg6.6%

Total Carbohydrates 390 g130.1%

Dietary Fiber 9.1 g36.2%

Sugars 359.5 g

Protein 34 g68.6%

Vitamin A 12.2% Vitamin C 19.4%

Calcium 16.5% Iron 7.2%

*Based on a 2000 Calorie diet

Cold Cherry Mousse With Vanilla Sauce Recipe