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Light Cranberry Mousse

Light Cranberry Mousse



  1. Heat juice to boiling in a saucepan.
  2. Remove from heat.
  3. Stir in raspberry gelatin until dissolved.
  4. Using a fork or wire whisk, mix cranberry sauce until smooth in a small mixing bowl. Stir into gelatin mixture.
  5. Chill until it begins to thicken, but not set.
  6. Gently mix in whipped topping, using a rubber scraper.
  7. Spoon into serving dishes or prepared pie shell.
  8. Chill until firm.

Yield: 8 servings

Per serving: Cal. 104 (5%DV), Total Fat 3grams (5%DV), Chol. 0mg, Sodium 66mg (3%DV), Pot. 26mg (1%DV), Total Carb. 18grams (6%DV), Dietary Fiber <1gram, Sugars 17grams, Protein 1gram (2%DV)

Vit. A 106 IU (2%DV), Vitamin C 19mg (32%DV), Calcium <1mg (<1%DV), Iron <1mg (<1%DV)

Dietary Exchange: Fat 0.5, Fruit 1

Recipe and photo credit: Ocean Spray Cranberries, Inc.


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