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Frozen Raspberry Mousse With Black Raspberry Sauce

Diabetic.Foodie's picture
Ingredients
  Sugar free raspberry gelatin 6 Ounce (2 Packages, 3 Ounce Each)
  Frozen black raspberries 2 Cup (32 tbs), slightly thawed
  Water 1⁄4 Cup (4 tbs)
  Cider vinegar 1 Teaspoon
  Cinnamon stick 1
  Egg white 1 , stiffly beaten
  Non dairy whipped topping 1 Cup (16 tbs) (Prepared)
Directions

Prepare both packages of raspberry gelatin together, as directed on package.
Allow to completely set.
Meanwhile, combine 1 1/4 cup (310 mL) of the black raspberries, water, cider vinegar, and cinnamon stick in a saucepan.
Bring to a boil, reduce heat, and simmer for 5 to 6 minutes.
If desired, strain mixture to remove seeds.
Cool completely.
Remove cinnamon stick.
Beat the set raspberry gelatin with a wire whisk or electric mixer.
Then beat 1/4 cup (60 mL) of the black-raspberry sauce into the gelatin.
Stir in the stiffly beaten egg white and the nondairy whipped topping.
Spoon gelatin mixture into eight decorative glasses or bowls.
Freeze until firm.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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