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!

FLUFFY CRANBERRY MOUSSE



Fluffy Cranberry Mousse image

This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. -Helen Clement, Hemet, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 9

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
2 cups sour cream
1/2 cup chopped pecans

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY GELATIN MOLD



Cranberry Gelatin Mold image

This is a great substitute for plain cranberries at holiday dinners. It can be made low-fat by omitting the walnuts and using low-fat cream cheese and whipped topping. Enjoy!

Provided by Denise Greening

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 12

Number Of Ingredients 7

1 (6 ounce) package cranberry flavored Jell-O® mix
1 (16 ounce) can whole cranberry sauce
1 (6 ounce) package lime flavored Jell-O® mix
8 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts

Steps:

  • Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set.
  • Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours.
  • Just before serving, spread on whipped topping and sprinkle with chopped walnuts.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 47.1 g, Cholesterol 20.8 mg, Fat 17.7 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 8.8 g, Sodium 180.4 mg, Sugar 40.5 g

MOM'S THANKSGIVING CRANBERRY JELLO MOLD



Mom's Thanksgiving Cranberry Jello Mold image

A MUST for us! A neighbor in Omaha had given this to my Mom in the early'60's and she has made it every Thanksgiving since. Now I make the holiday, so I make the mold! It's very easy. Keep in mind that this has walnuts just in case you have guests who are allergic to nuts. Enjoy! *You can make this 2 days before serving so I will make it on the Tuesday before Thanksgiving and keep it in the mold in the refrigerator and just unmold it before serving.

Provided by Oolala

Categories     Gelatin

Time 1h20m

Yield 3 cup mold, 12-15 serving(s)

Number Of Ingredients 8

1 (16 ounce) can whole berry cranberry sauce
2 (3 ounce) packages Jello gelatin, black cherry flavor
2 cups water, hot
1 cup water, cold
2 medium red apples, peeled, finely chopped
1/2 cup celery, finely chopped
1/2 cup walnuts, chopped
parsley sprig, for garnish (optional)

Steps:

  • In a large bowl, dissolve the packages of jello in the hot water.
  • Add the cold water and the cranberry sauce. Blend well and chill.
  • Before mixture sets, add apples, celery and nuts and mix well.
  • Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
  • Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.

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