Easy Cold Cherry Mousse with Vanilla Sauce Recipe

INGREDIENTS

1 envelope whipped topping mix 1/2 cup fat-free (skim) milk 1/2 teaspoon vanilla 2 envelopes unflavored gelatin 1/2 cup sugar 1/2 cup cold water 1 package (16 ounces) frozen unsweetened cherries, thawed, undrained and divided 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract Vanilla Sauce (recipe)

PREPARATION:

1. Prepare whipped topping according to package directions using milk and vanilla; set aside. Combine gelatin and sugar in small saucepan; stir in water. Let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved. Cool to room temperature. Set aside 1 cup cherries without juice for garnish. Place remaining cherries and juice in blender. Add lemon juice, almond extract and gelatin mixture; process until blended. Fold cherry purée into whipped topping. Pour mixture into Bundt pan or ring mold. Refrigerate 4 hours or overnight until jelled.
2. To serve, unmold mousse onto large serving plate. Spoon remaining 1 cup cherries into center of mousse. Serve with Vanilla Sauce. Garnish with fresh mint, if desired.

This recipe appears in: Mousse NUTRITIONAL INFORMATION: Serving Size: includes 2 tablespoons sauce Sodium 64 mg Protein 4 g Fiber 1 g Carbohydrate 34 g Cholesterol 5 mg Saturated Fat 1 g Total Fat 6 g Calories from Fat 25 % Calories 198 DIETARY EXCHANGE: Fat 1 Fruit 1 Starch 1-1/2