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Frozen Raspberry Mousse With Black Raspberry Sauce Recipe
|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|
|Egg white||1 , stiffly beaten|
|Non dairy whipped topping||1 Cup (16 tbs) (Prepared)|
Serving size: Complete recipe
Calories 1031 Calories from Fat 474
% Daily Value*
Total Fat 52 g79.6%
Saturated Fat 38.7 g193.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 134.2 mg5.6%
Total Carbohydrates 134 g44.6%
Dietary Fiber 9.1 g36.5%
Sugars 50.8 g
Protein 12 g23.1%
Vitamin A 0.1% Vitamin C 19.2%
Calcium 17.6% Iron 1.1%
*Based on a 2000 Calorie diet
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.
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.