Cranberry mousse

Cranberry mousse

Ingredients/Components

• chopped pecans - 1/2 c
• pkg
• boiling water - 1 c
• can crushed pineapple
• lemon juice - 3 Tbsp
• ground nutmeg - 1/2 tsp
• grated lemon peel - 1 tsp
• can whole-berry cranberry sauce

How to make cranberry mousse:

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, peel 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. Makes 16 to 20 servings. Sugar free gelatin and low-fat sour cream can be used.

Recipe categories: Desserts, Salads, Side dish.