Fluffy Cranberry Mousse Recipe Recipe For Banana

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth. Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside.
• In a chilled large mixing bowl beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream.
• Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon Sweetened Cranberries on top just before serving. Makes 24 (1/4-cup) servings or 12 (1/2-cup) servings. Sweetened Cranberries
• In a medium skillet combine cranberries, sugar, and water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.

FLUFFY CRANBERRY MOUSSE

Steps:

• For complete instructions, visit the original site at https://www.tasteofhome.com/recipes/fluffy-cranberry-mousse/

FLUFFY CRANBERRY MOUSSE

Steps:

• 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, zest 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.

CRANBERRY MOUSSE

Steps:

• 1. In medium-size mixing bowl, combine crumbs, sugar, almonds and margarine. Press mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan.2. Bake in 350°F oven about 5 minutes or until lightly browned cool completely.3. In small saucepan or microwave-safe dish, soften gelatin in cold water for 5 minutes. Heat until gelatin dissolves. Combine raspberry-cranberry juice drink, cranberry-orange relish and dissolved gelatin. Refrigerate until slightly thickened.4. Fold in whipped topping. Spread evenly over crumbs crust. Refrigerate until firm, about 2 hours. Cut into squares to serve. Garnish with additional whipped topping and drained cranberry-orange relish, if desired.

FAVORITE CRANBERRY MOUSSE

Steps:

• In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken. , Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm.

FLUFFY BANANA AND PINEAPPLE MOUSSE

Steps:

• Tie a double band of waxed paper around a 2 1/2 cup souffle dish, to come 2 inches above the rim.
• Peel and chop one of the bananas and place it in a blender or food processor with the cottage cheese. Process until smooth.
• Drain the pineapple, reserve the juice, and set aside a few pieces for garnish. Add the rest to the mixture in the blender and process for a few seconds, until finely chopped.
• Dissolve the gelatin in 1/4 cup of the reserved pineapple juice. Stir the gelatin quickly into the fruit mixture.
• Whisk the egg whites until they hold soft peaks and fold them into the mixture. Turn the mousse mixture into the prepared dish, smooth the surface and chill until set.
• When the mousse is set, carefully remove the paper collar and decorate with the reseved banana and pineapple.

FLUFFY RASPBERRY MOUSSE

Steps:

• In a saucepan combine 1 1/2 cups raspberries and sugar.
• Heat and stir over medium heat until turn to liquid.
• Stir in gelatin.
• Remove from heat and scrape into a large bowl.
• Let cool for 5 minutes.
• Remove chilled whipped cream from refrigerator.
• Mix 1 cup of whipped cream into raspberry mixture until well combined.
• Fold in remaining whipped cream.