Low Fat Mandarin Mousse Mold Recipes

MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until set but not firm. (Gelatin should stick to your finger.)
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 min. or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

MANDARIN MOUSSE

Steps:

• Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
• Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
• When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
• When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
• Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 minutes or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 minutes or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

MANDARIN MOUSSE MOLD

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
• Stir in cold water.
• Place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges.
• Refrigerate about 30 minute or until set, but not firm (should stick to finger).
• Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in 2 cups of the whipped topping with wire whisk until well blended.
• Pour over gelatin layer in mold.
• Refrigerater 4 hours or until firm then unmold.
• Serve with remaining whipped topping.
• Store leftover gelatin mold in refrigerator.

LAYERED LOW FAT CRANBERRY MOUSSE MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Add cranberry sauce; stir with wire whisk until well blended.
• Stir in cold water.
• Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
• Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
• Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold.
• Serve topped with remaining whipped toppping.
• Store leftover mold in refrigerator.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 minutes or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 minutes or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.