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Blender Cherry Mousse
Ingredients:
* 2 envelopes Knox Unflavored gelatine* 1 tablespoon cornstarch* 2/3 cup cranberry juice* 1 tablespoon cold water* 1 cup boiling water* 1 egg, beaten* 2 cups fresh bing cherries, pitted** 1 cup plain, low-fat yogurt* 8 packets Equal
Method:
In medium bowl, sprinkle unflavored gelatine and cornstarch over cranberry juice and cold water. let stand 1 minute. Add boiling water and stir until gelatine is completely dissolved. Add a small amount of gelatine mixture to egg, then slowly stir egg mixture into gelatine mixture. Puree cherries in food processor or blender; add gelatine mixture, yogurt and Equal. Blend until smooth. Chill 4 to 6 hours or until set. Blend again before serving and spoon into dessert dishes. Makes 8 servings, ½ cup per serving.* SUBSTITUTION: Use 2 cups drained canned pitted cherries (packed in water).Calories per serving: 77 "traditional" caloriesDiabetic exchange: ½ nonfat milk, ½ fruit.
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