Layered Low-Fat Cranberry Mousse Mold - Kraft Recipes Top
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Layered Low-Fat Cranberry Mousse Mold

Prep Time
Total Time

12 servings, about 1/2 cup each

Impress Thanksgiving guests with our Layered Low-Fat Cranberry Mousse Mold. No need to tell them how easy it is to make this cranberry mousse mold!

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What You Need

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Make It

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  • Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add cranberry sauce; stir until blended. Stir in cold water. Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
  • Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
  • Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
  • Unmold gelatin. Top with remaining COOL WHIP.

Special Equipment Needed

How to Unmold Gelatin

Dip mold in warm water for 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen.


Prepare using 2 pkg. (0.3 oz. each) JELL-O Raspberry Flavor Sugar Free Gelatin.


  • 12 servings, about 1/2 cup each

Healthy Living

  • Low fat
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Nutrition Bonus

Delight your family and friends with this colorful low-fat dessert.

Nutritional Information

Serving Size 12 servings, about 1/2 cup each
Calories 70
Total fat 1g
Saturated fat 1g
Cholesterol 0mg
Sodium 50mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 10g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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