Friday, February 6, 2015

Cranberry Mousse

1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry gelatin
1 cup water
1 (1 lb.) can whole berry cranberry sauce
2 tbsp. fresh lemon juice
1 tsp. fresn grated lemon peel
1/ tsp. ground nutmeg
2 cups sour cream

Drain pineapple well, reserving all juice. Add juice to gelatin in a 2 qt. saucepan. Stir in water, heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple. Pour into 2 qt. mold. Chill until firm. Unmold onto serving plate. 8 servings.

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