Jiffy Grape Mousse
|Grape jam||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|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|
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.