Tested till perfect Sugar-Reduced Cranberry Raspberry Mousse

Sugar-Reduced Cranberry Raspberry Mousse

This is perfect for those who prefer a no-sugar-added dessert.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

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  • 2 cups 2cupsthawed cranberries
  • 2 cups 2cupsthawed raspberryraspberries
  • 2/3 cup 2/3cupgranulated white low-calorie sweetener
  • 1 strip 1striporange rind
  • 2 tbsp 2tbsporange juice
  • 1 pkg 1pkgunflavoured gelatin
  • 1-1/2 cups 1-1/2cupswhipping cream
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In saucepan, bring cranberries, raspberries, sweetener, 2 tbsp (25 mL) water, orange rind strip and orange juice to boil; reduce heat and simmer, stirring, until cranberries pop, about 6 minutes.

In food processor or blender, pur?cranberry mixture until smooth. Press through fine sieve into large bowl.

Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup (125 mL) water; let stand for 5 minutes to soften. Warm over low heat until dissolved; stir into cranberry mixture. Place bowl in larger bowl of ice and water to chill, stirring frequently, until consistency of raw egg whites, about 5 minutes.

In separate bowl, whip cream; whisk one-quarter into cranberry mixture. Fold in remaining cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional Information Per serving: about

cal 177 pro 2g total fat 16g sat. fat 10g
carb 7g fibre 0g chol 57mg sodium 19mg

% RDI:

calcium 4 iron 1 vit A 17 vit C 15
folate 3
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