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Frozen Raspberry Mousse With Black Raspberry Sauce

Diabetic.Foodie's picture
  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)

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.

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Frozen Raspberry Mousse With Black Raspberry Sauce Recipe