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Post by marlaoh on Nov 5, 2004 9:13:44 GMT -6
Mango Mousse 1 3-ounce package mango- or peach-flavored gelatin 1 teaspoon shredded lemon peel 3/4 cup boiling waterhot 1-1/2 cups chilled pineapple juice 1 8-ounce container frozen whipped dessert topping, thawed Fresh fruit (such as chopped mango or papaya, pineapple chunks, and raspberries) Toasted shredded coconut 1. In a large bowl, stir together gelatin and lemon peel. Stir boiling water into gelatin mixture for at least 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Chill in refrigerator about 1 hour or until gelatin is partially set (consistency of unbeaten egg whites). 2. Using a wire whisk, stir half of the whipped topping into the gelatin mixture. Cover; chill in the refrigerator about 1 hour or until mixture mounds. 3. Spoon half of the mixture into six parfait glasses. Top with desired fruit. Spoon remaining gelatin mixture over fruit. Cover; chill in the refrigerator for 2 to 3 hours or until set. 4. Top with remaining whipped topping and sprinkle with toasted coconut. Makes 6 servings.
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