Frozen Pineapple Cantaloupe Mousse
- Reviews 1
Ready In: 1 hr 50 mins
Yields: 4 mousse cups
Ingredients
- 1⁄2 cup frozen pineapple concentrate, thawed
- 1⁄2 cup water
- 2 tablespoons unflavored gelatin
- 3 cups cubed cantaloupe
- 3⁄4 teaspoon almond extract
- 3⁄4 cup vanilla yogurt
- 3 large egg whites, get pasteurized egg whites that are safe for kids
Directions
- To prepare the mousse cups, cut four strips of aluminum foil, each 8 inches long and 2 inches wide. Wrap a strip around the top of each of four 4-oz paper cups. Secure the foil with tape and set the cups aside.
- In a heatproof bowl, mix the juice concentrate with the water.
- Sprinkle the gelatin on the top.
- Place the bowl in a large saucepan. Add enough water to the saucepan to come halfway up the side of the bowl.
- Heat over low heat, stirring continually until the gelatin dissolves. Set aside.
- Chop the cantaloupe cubes coarsely by hand or in a food processor; do NOT liquefy.
- Add the almond extract, juice mixture, and vanilla yogurt; stir or process briefly to blend. Set aside in a bowl.
- Beat the egg whites until stiff but not dry. Gently fold them into the fruit mixture.
- Divide the mixture among the mousse cups and freeze until firm, at least 1 1/2 hours.
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