Iced Raspberry Mousse
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄2 Cup (8 tbs)|
|Frozen raspberries in light syrup/500 milliliter pureed raspberries||425 Gram (1 Package)|
|Plain low fat yogurt||3⁄4 Cup (12 tbs)|
|Grated orange rind||1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
In saucepan or microwave-safe dish, sprinkle gelatin over water; let stand for 5 minutes to soften.
Heat over low heat or microwave at medium (50%) power for 50 seconds or until gelatin has dissolved.
In food processor or blender, puree raspberries (if using unsweetened, add about 14 cup/50 ml sugar).
Transfer to bowl and stir in gelatin mixture, yogurt and orange rind.
Refrigerate until mixture begins to set or is consistency of raw egg whites.
In large bowl, beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Whisk about 14 of beaten whites into raspberry mixture; fold in remaining whites.
Divide among prepared dishes.
Cover and refrigerate for at least 1 hour before serving.
Garnish with raspberries, fresh mint and flowers.