Cranberry Raspberry Mousse Recipe


MethodMain Ingredient


 Cranberries1⁄2 Cup (8 tbs) (Fresh / Frozen)
 Raspberries1⁄2 Cup (8 tbs) (Fresh / Unsweetened Frozen)
 Pitted date1 , chopped
 Water1⁄2 Teaspoon
 Arrowroot1⁄4 Teaspoon, mixed with 1 1/2 teaspoons fresh orange juice
 Fresh orange juice1 1⁄2 Teaspoon
 Honey1 Tablespoon
 Barley malt sweetener1⁄8 Teaspoon
 Spanish cream1 Cup (16 tbs) (Made Without Sweetener)

Nutrition Facts

Serving size: Complete recipe

Calories 673 Calories from Fat 259

% Daily Value*

Total Fat 29 g44.3%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 84.7 mg

Sodium 567.5 mg23.6%

Total Carbohydrates 91 g30.5%

Dietary Fiber 8.1 g32.3%

Sugars 57.1 g

Protein 18 g36.7%

Vitamin A 1.2% Vitamin C 47.3%

Calcium 25.3% Iron 4.6%

*Based on a 2000 Calorie diet


Put the cranberries, raspberries, date, and water in a saucepan and bring to a boil.
Whisk in the arrowroot mixture, which acts as an instant thickener, and cook for 3 minutes.
Force the fruit through a fine sieve to remove all the seeds.
Add the honey and barley malt sweetener, let cool, and chill.
Just before serving, make Spa Cream.
Fold the cream into the cold fruit puree, spoon into 4 chilled dessert bowls or glass goblets, and serve at once