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Jiffy Grape Mousse

Western.Chefs's picture
Ingredients
  Grape jam 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Bottled milk/1/3 cup evaporated milk and 1/3 cup water 2⁄3 Cup (10.67 tbs)
  Light cream/Heavy cream 1 Cup (16 tbs), whipped
Directions

Beat jam with a hand or electric beater until smooth.
Stir in lemon juice and salt; gradually add milk, beating after each addition.
Fold in cream.
If light cream is used, whip as in Whipped Light Cream, Method I.
Turn into freezing tray of automatic refrigerator; freeze with the cold control at coldest setting.
When mixture begins to set, turn into bowl and beat well with egg beater; then return to tray and continue freezing until firm.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Grape

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