Iced Raspberry Mousse Original recipe yield: 6 Prep Time: 0 min Cook Time: 0 min Ingredients: 2 envelopes unflavored gelatin 1/2 cup water 1 pkg. (425 g.) frozen raspberries in light syrup 3/4 cup lowfat plain yogurt 1/2 tsp grated orange rind 3 egg whites 1/2 cup granulated sugar garnish: fresh raspberries mint leaves flowers Directions: In saucepan or microwave-safe dish, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over low heat or microwave at medium (50%) power for 50 seconds or until gelatin has dissolved. In food processor or blender, puree raspberries (if using unsweetened, add about 1/4 cup sugar). Transfer to bowl and stir in gelatin mixture, yogut and orange rind. Refrigerate until mixture begins to set or is consistency or raw egg whites. In large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Whisk about 1/4 of beaten whites into raspberry mixture; fold iin remaining whites. Divide among prepared dishes. Cover and refrigerate for at least 1 hour before serving. Garnish with raspberries, fresh mint and flowers.
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