Orange Mousse with Raspberry Sauce
1 1/2 cups
Stir boiling water into gelatin and orange peel in a large bowl and stir until completely dissolved. Stir in cold water and orange juice. Refrigerate about 1 hour and 15 minutes or until slightly thickened (consistency of unbeaten egg white).
Stir in whipped topping with wire whisk until smooth. Pour into 6 cup mold which has been spray with non stick cooking spray.
Refrigerate for 3 hours or until firm. Unmold. Dip mold in warm water for about 15 seconds for easier removal. Serve with pureed raspberry sauce.
*Frozen strawberries may be substituted for raspberries. You may also make the mousse lemon flavored by using lemon Jell-O and lemon peel instead of the orange.
Per Serving: 111 Calories
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