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Layered Low-Fat Cranberry Mousse Mold
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Layered Low-Fat Cranberry Mousse Mold

5 Hr(s) 5 Min(s)
20 Min(s) Prep
4 Hr(s) 45 Min(s) Cook
Healthy Living
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!
What You Need
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12 servings
Original recipe yields 12 servings
2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
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Let's Make It
1
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.
2
Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
3
Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
4
Unmold gelatin. Top with remaining COOL WHIP.
Kitchen Tips
Tip 1
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.
Tip 2
Substitute
Prepare using 2 pkg. (0.3 oz. each) JELL-O Raspberry Flavor Sugar Free Gelatin.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 1g
1%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 50mg
2%
Total Carbohydrates 14g
5%
Dietary Fibers 0g
Sugars 10g
20%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, about 1/2 cup each
* 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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