Umami Recipes
Umami Recipes

Cranberry Mousse Jello Mold

20 servings

servings

15 minutes

active time

15 minutes

total time

Ingredients

1 package (6 ounces) strawberry flavored gelatin

1 cup boiling water

1 can (20 ounces) pineapple (crushed )

1 can (16 ounces) whole berry cranberry sauce

3 tablespoons lemon juice

1 teaspoon grated lemon peel

¼ teaspoon ground nutmeg

2 cups sour cream

½ cup pecans (chopped, optional)

Directions

In a large bowl, dissolve the gelatin in the boiling water. Set aside.

Drain the crushed pineapple, saving the pineapple juice. Set aside the crushed pineapple. Add the saved pineapple juice to the gelatin in the bowl.

Use a wire whisk to stir in the cranberry sauce, lemon juice, lemon peel, and nutmeg.

Refrigerate the mixture in the bowl, uncovered, until it thickens. Use a timer. It takes one and one-half hours to thicken.

Fold in the sour cream, the crushed pineapple, and the pecans.

Pour the mixture into a greased or sprayed 9-cup mold.

Cover the mold and refrigerate it until set, at least 2 hours.

When ready to serve, invert the mold onto a plate.

Nutrition

Serving Size

-

Calories

63 kcal

Total Fat

6 g

Saturated Fat

3 g

Unsaturated Fat

3 g

Trans Fat

-

Cholesterol

12 mg

Sodium

19 mg

Total Carbohydrate

1 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

1 g

20 servings

servings

15 minutes

active time

15 minutes

total time
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