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    You are in: Home / Recipes / Cranberry/Raspberry Mousse Recipe
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    Cranberry/Raspberry Mousse

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Lorraine of AZ's Note:

    I tore this recipe from an ad in a magazine many years ago. This is a nice dessert for a family meal. Or you can fancy it up by putting the mousse in a pie shell. In any case, you're sure to like the flavor of this delicious dessert.

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    Units: US | Metric


    1. 1
      Drain thawed raspberries, reserving both the berries and the juice.
    2. 2
      Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. Heat juice to boiling. Dissolve jello in boiling juice. Beat canned, jelled sauce and add to jello. Refrigerate until nearly set. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
    3. 3
      Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
    4. 4
      Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. Return to the refrigerator until set. Garnish each slice with a dollop of cool Whip, if desired.

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    Nutritional Facts for Cranberry/Raspberry Mousse

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.9
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 8.2 g
    Cholesterol 0.0 mg
    Sodium 84.1 mg
    Total Carbohydrate 71.3 g
    Dietary Fiber 4.2 g
    Sugars 67.0 g
    Protein 19.1 g

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