Frozen Raspberry Mousse With Black Raspberry Sauce Recipe
Ingredients
| 2 pkgs. sugar-free raspberry gelatin | ||
| 2 cup frozen black raspberries, slightly thawed | ||
| Water | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1 Teaspoon | |
| Cinnamon stick | 1 | |
| 1 egg white, beaten stiff | ||
| 1 cup prepared nondairy whipped topping | ||
Directions
Prepare both packages of raspberry gelatin together, as directed on package.
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.
Cool completely.
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.
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.
Cool completely.
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.
Chef
