Raspberry Pink Velvet Gelatin Yogurt Mousse Recipes

YOGURT MOUSSE

Steps:

• Mix the yogurt and sugar in a medium sized bowl,.
• In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
• In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
• Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
• Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.

RASPBERRY PINK VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt or sour cream.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with raspberries and a dollop of yogurt.

ORANGE VELVET GELATIN-YOGURT MOUSSE

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with orange segments and a dollop of yogurt.

FAT FREE FROZEN YOGURT MOUSSE

Steps:

• Put the milk and the frozen container of yogurt into a food processor.
• Process for 3 minutes or until all of the yogurt is combined with the milk.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

RASPBERRY MOUSSE

Steps:

• Boil 1 3/4 cup of water.
• Put gelatin powder in bowl and add boiling water, cold water, and rasberry concentrate to it.
• Let it chill in the frig for about 30 minutes.
• In a larger bowl, combine that mixture with the whipped cream.
• Beat them on medium speed for about 10 minutes with an electric mixer.
• Chill for another 30 minutes.

RASPBERRY MOUSSE PIE

Steps:

• Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
• In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
• Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.