Frozen Raspberry Mousse
|Frozen raspberries||10 Ounce (1 Package, In Syrup)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Raspberry yogurt||1 Cup (16 tbs)|
|Egg white||1 , beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Melba sauce||1 Tablespoon|
Place frozen raspberries in blender or processor and whirl until smooth.
Add raspberry puree to whipped cream and fold in yogurt.
Beat egg white until soft peaks form, slowly adding sugar while beating.
Fold egg white and sugar mixture into raspberry mixture, blending well.
Spoon into chilled 4-cup glass or aluminum mold, and cover with plastic wrap.
Freeze until firm.
Remove mold from freezer 30 minutes before serving and refrigerate.
When ready to unmold, dip mold quickly into warm water, run knife around edge and invert onto serving plate.
Drizzle with Melba Sauce.