Orange Mousse with Strawberry Sauce - Kraft Recipes Top
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Orange Mousse with Strawberry Sauce

Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

12 servings

Serve an Orange Mousse with Chocolate Sauce for dessert for a refreshing citrus treat! This orange mousse makes 12 servings, perfect for a party.

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What You Need

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Make It

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  • Combine gelatin mix and orange zest in large bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in cold water and orange juice. Refrigerate 1 hour or until slightly thickened.
  • Whisk in COOL WHIP until blended. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 3 hours or until firm.
  • Meanwhile, puree strawberries and vanilla in blender until smooth. Unmold gelatin. Serve with pureed strawberries.

Substitute

Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.

How to Unmold Gelatin

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

For individual servings

Prepare gelatin mixture as directed; spoon evenly into 12 (6-oz.) custard cups, filling each cup about 3/4 full.

Lemon Mousse

Prepare using JELL-O Lemon Flavor Gelatin and lemon zest.

Substitute

Prepare using 2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 130
Total fat 3.5g
Saturated fat 3.5g
Cholesterol 0mg
Sodium 60mg
Carbohydrate 24g
Sugars 22g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 15 %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.

Ratings & Reviews

515367:201464

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