Cold Cherry Mousse with Vanilla Sauce Recipe
How to make Cold Cherry Mousse with Vanilla Sauce
4-1/2 teaspoons cherry brandy
3/4 cup low fat vanilla ice creamMousse:
1 envelop whipped topping mix
1/2 cup low fat milk
1/2 teaspoon vanilla
2 envelopes unflavored gelatin
1/2 cup sugar
1/2 cup cold water
16 ounces frozen unsweetened cherries, thawed, undrained and divided
1 tablespoon fresh lemon juice shopping list
3/4 cup vanilla sauce
Prepare whipped topping mix according to package directions using milk and vanilla.
Combine gelatin and sugar in a small saucepan, stir in water.
Let stand 5 minutes to soften.
Heat over low heat until gelatin is completely dissolved.
Cool to room temperature.
Set aside 1 cup of cherries without juice, for garnish.
Place remaining cherries and juice into a blender.
Add lemon juice and gelatin mixture.
Process until blended.
Fold cherry purée into whipped topping until no streaks of white show.
Pour mixture into Bundt pan or ring mold.
Refrigerate 4 hours or overnight until jelled.
To serve, unmold mousse onto a large serving plate.
Spoon remaining 1 cup of cherries into the center of mousse.
Serve with vanilla sauce.Vanilla sauce:
Stir brandy into low fat vanilla ice cream and blend well.