heavenly mixture of cream and fruit is set in gelatin. Decorate each mousse with
fresh raspberries and mint leaves. For a lower-fat dessert, use 2 cups low-fat
topping instead of the whipped cream.
1 (16 ½-ounce) can OregoN®
raspberries in heavy syrup
5 fluid ounces syrup from the same can of raspberries
1 (3-ounce) package raspberry Jell-O®
1 cup boiling water
1 cup whipping cream
Fresh raspberries for decorating
Fresh mint leaves for decorating
Drain canned raspberries in a small colander over a bowl and
reserve 5 fluid ounces of syrup. Add water to make 5 ounces
if there is not enough syrup. Reserve the berries.
2. In a medium bowl, dissolve gelatin in boiling water, add the
5 ounces syrup. Place gelatin in a metal bowl over a larger
bowl filled with ice and water; stir occasionally. The mixture
should thicken to the point where it resembles egg whites.
3. In a deep medium bowl, use a mixer to beat whipping cream,
then fold into gelatin with berries.
4. Pour into individual dessert glasses and refrigerate until set.
5. Decorate each glass with fresh raspberries and a mint leaf.
Makes 6 servings