Pineapple Lemon Mousse Recipes

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LIGHT PINEAPPLE MOUSSE



Light Pineapple Mousse image

A friend gave me this recipe. It was based on a Weight Watchers recipe. It's a sweet dessert that the whole family loved This recipe is not lactose free but can be made gluten free if you use GF ingredients

Provided by Jubes

Categories     Dessert

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

200 g canned pineapple chunks, canned in natural juice
1/2 cup reserved pineapple juice, from the canned pineapple
1/2 cup water
1 (11 g) packet sugar-free pineapple jelly crystals (jello crystals)
1/2 cup evaporated low-fat milk
1/2 cup light cream cheese

Steps:

  • Refrigerate the evaporated milk to make it as cold as possible.
  • Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
  • Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
  • Gradually add the jelly and continue to beat until the mixture is very thick.
  • Fold in the pineapple pieces.
  • Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.

Nutrition Facts : Calories 109.9, Fat 6.5, SaturatedFat 3.6, Cholesterol 21, Sodium 120.6, Carbohydrate 11.4, Fiber 0.5, Sugar 7.8, Protein 3.4

PINEAPPLE-LEMON MOUSSE



Pineapple-Lemon Mousse image

Provided by Sharon Blonder Leff

Yield Serves 10 to 12

Number Of Ingredients 8

2 3-ounce packages lemon-flavored gelatin (such as Jell-O brand)
1 20-ounce can crushed pineapple in its own juice
3/4 cup (about) pineapple juice
1/2 cup water
3 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
2 cups chilled whipping cream
4 teaspoons vanilla extract

Steps:

  • Place gelatin in large bowl. Drain pineapple thoroughly in sieve set over large measuring cup. Add enough additional pineapple juice to juice in cup to measure 1 1/2 cups. Transfer juice to small saucepan and bring to boil. Pour boiling juice over gelatin. Stir until gelatin dissolves. Mix in drained pineapple, water, lemon juice and lemon peel. Refrigerate until mixture thickens and just begins to set, stirring occasionally, about 1 hour.
  • Beat cream and vanilla in another large bowl until stiff peaks form. Fold into gelatin mixture in 2 additions.
  • Transfer mousse to serving bowl or spoon into goblets. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

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