LAYERED LOW FAT CRANBERRY MOUSSE MOLD
Make and share this Layered Low Fat Cranberry Mousse Mold recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Add cranberry sauce; stir with wire whisk until well blended.
- Stir in cold water.
- Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
- Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
- Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
- Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold.
- Serve topped with remaining whipped toppping.
- Store leftover mold in refrigerator.
Nutrition Facts : Calories 56.6, Sodium 128.8, Carbohydrate 18.7, Fiber 0.2, Sugar 7.2, Protein 2.3
FLUFFY CRANBERRY MOUSSE
This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. -Helen Clement, Hemet, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY MOLD
Provided by Food Network Kitchen
Categories side-dish
Time 32m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
- Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.
LAYERED CRANBERRY MOUSSE MOLD
This is a elegant looking recipe by Kraft Foods and my family and I love it- we had it for dinner yesterday and then we snacked on it later -needless to say there is only a wee bit left. It is low in calories and fat. Quick and easy- great for the winter holidays too! Tastes so good sliding down onto your tongue! Mmmmm.
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Combine boiling water and jell-o in a large bowl; stir and whisk until completely dissolved. Add cranberry sauce; and stir until well blended. Stir in cold water.
- 2. Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray. Chill for 45 minutes;until set, BUT not firm.
- 3. Refrigerate remaining mixture for 45 minutes or until thickened. Then stir in 2 cups of the cool whip until blended. Now pour over the first mixture in the mold. --- Chill for at least 4 hours. Unmold and top with a little of the cool whip.
- 4. Note: To unmold the jell-o: Dip mold in warm water for 15 seconds. Gently pull jell-o from around edge with moist finger tips. Place a moistened serving plate on top of mold. Invert mold and plate; holding both mold and plate together, shake slightly to loosen. ENJOY!
CRANBERRY JELL-O MOLD
"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
LAYERED CRANBERRY MOUSSE
Steps:
- STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger.) MEANWHILE, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold. REFRIGERATE 4 hours or until firm. Store leftover gelatin in refrigerator.
CLASSIC CRANBERRY MOLD
Crammed with cranberries and bursting with flavor, this Christmastime classic has stood the test of time. We've offered up some tips to make sure this recipe stays a favorite for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
- Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.
Nutrition Facts : Calories 170, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
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