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Cold Cherry Mousse with Vanilla Sauce Recipe

How to make Cold Cherry Mousse with Vanilla Sauce

Ingredients


Vanilla Sauce:
4-1/2 teaspoons cherry brandy
3/4 cup low fat vanilla ice cream

Mousse:
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

Directions


Prepare whipped topping mix according to package directions using milk and vanilla.

Set aside.

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.

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