Layered Cranberry Mousse Mold Recipes

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LAYERED LOW FAT CRANBERRY MOUSSE MOLD



Layered Low Fat Cranberry Mousse Mold image

Make and share this Layered Low Fat Cranberry Mousse Mold recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

2 cups boiling water
6 ounces jello sugar-free cranberry flavor gelatin
8 ounces jellied cranberry sauce, broken up with fork
1 cup cold water
8 ounces Cool Whip Free, thawed, divided

Steps:

  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  • Add cranberry sauce; stir with wire whisk until well blended.
  • Stir in cold water.
  • Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
  • Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
  • Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
  • Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
  • Refrigerate 4 hours or until firm. Unmold.
  • Serve topped with remaining whipped toppping.
  • Store leftover mold in refrigerator.

Nutrition Facts : Calories 56.6, Sodium 128.8, Carbohydrate 18.7, Fiber 0.2, Sugar 7.2, Protein 2.3

LAYERED CRANBERRY MOUSSE MOLD



Layered Cranberry Mousse Mold image

This is a elegant looking recipe by Kraft Foods and my family and I love it- we had it for dinner yesterday and then we snacked on it later -needless to say there is only a wee bit left. It is low in calories and fat. Quick and easy- great for the winter holidays too! Tastes so good sliding down onto your tongue! Mmmmm.

Provided by Pat Duran

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 5

6 oz pkg. cranberry sugar free jell-o
2 c boiling water
8 oz can jellied cranberry sauce, broken up with a fork
1 c cold water
8 oz container thawed fat-free cool whip, divided

Steps:

  • 1. Combine boiling water and jell-o in a large bowl; stir and whisk until completely dissolved. Add cranberry sauce; and stir until well blended. Stir in cold water.
  • 2. Pour 1 1/2 cups of mixture into a 6 cup mold sprayed with cooking spray. Chill for 45 minutes;until set, BUT not firm.
  • 3. Refrigerate remaining mixture for 45 minutes or until thickened. Then stir in 2 cups of the cool whip until blended. Now pour over the first mixture in the mold. --- Chill for at least 4 hours. Unmold and top with a little of the cool whip.
  • 4. Note: To unmold the jell-o: Dip mold in warm water for 15 seconds. Gently pull jell-o from around edge with moist finger tips. Place a moistened serving plate on top of mold. Invert mold and plate; holding both mold and plate together, shake slightly to loosen. ENJOY!

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