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Iced Raspberry Mousse Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄2 Cup (8 tbs)|
|Frozen raspberries in light syrup/500 milliliter pureed raspberries||425 Gram (1 Package)|
|Plain low fat yogurt||3⁄4 Cup (12 tbs)|
|Grated orange rind||1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1094 Calories from Fat 40
% Daily Value*
Total Fat 5 g6.9%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 10.2 mg
Sodium 321.9 mg13.4%
Total Carbohydrates 228 g76.1%
Dietary Fiber 15.4 g61.8%
Sugars 209.8 g
Protein 47 g94.1%
Vitamin A 1.9% Vitamin C 114.2%
Calcium 39.9% Iron 15%
*Based on a 2000 Calorie diet
Heat over low heat or microwave at medium (50%) power for 50 seconds or until gelatin has dissolved.
In food processor or blender, puree raspberries (if using unsweetened, add about 14 cup/50 ml sugar).
Transfer to bowl and stir in gelatin mixture, yogurt and orange rind.
Refrigerate until mixture begins to set or is consistency of raw egg whites.
In large bowl, beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Whisk about 14 of beaten whites into raspberry mixture; fold in remaining whites.
Divide among prepared dishes.
Cover and refrigerate for at least 1 hour before serving.
Garnish with raspberries, fresh mint and flowers.