Cranberry Mousse #SundayFunday

This delicious, fluffy mousse delivers a burst of flavor and texture with every bite.  Tart cranberries, tangy sour cream, sweet pineapple, and crunchy pecans all swirled together with strawberry jello.  Beautiful, seasonal, and scrumptious.

The Sunday Funday Bloggers are sharing Mousse recipes today.......

Cam, of Culinary Cam, is hosting this week and invited us to join her in celebrating National Mousse Day.  

No, not a mouse, not a moose, and certainly not a hair product.  The mousse we are celebrating today is a light, airy dish that can be sweet or savory.  Mousse is French for foam.  Mine is made with seasonal cranberries and is sweet enough for dessert, but could also be served as a salad sans whipped cream.

Let's see what the others are sharing today......

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse

I served this for dessert when I had my neighbors over for Friendsgiving.  You could also make it in one of those vintage Jell-O molds like your mom used to have and serve it as a side dish to your holiday dinner.

Desserts, Salad, Jello, Fruit, Cranberries, Pineapple, Pecans

Dessert

American

Yield: 10 servings

Author: Wendy Klik

Cranberry Mousse

This delicious, fluffy mousse delivers a burst of flavor and texture with every bite. Tart cranberries, tangy sour cream, sweet pineapple, and crunchy pecans all swirled together with strawberry jello. Beautiful, seasonal, and scrumptious.

Prep time: 10 MinInactive time: 2 H & 30 MTotal time: 2 H & 40 M

Ingredients

• 1 pkg. (6 oz) strawberry gelatin
• 1 c. boiling water
• 1 can (20 oz) crushed pineapple, drained, juice reserved
• 1 can (14 oz) whole berry cranberry sauce
• 3 T. lemon juice
• 1 t. grated lemon zest
• 1/2 t. ground nutmeg
• 2 c. sour cream
• 1/2 c. chopped pecans
• Whipped Cream for serving, if desired

Instructions

1. Dissolve the gelatin in the boiling water in a large bowl. Whisk in the reserved pineapple juice.
2. Stir in the cranberry sauce, lemon zest, lemon juice, and nutmeg. Place in the refrigerator until thickened, about 30 minutes.
3. Whisk in the sour cream, pineapple, and pecans. Divide between 10 dessert cups, cover with plastic wrap, and chill for at least 2 hours and up to overnight.
4. Serve with a dollop of whipped cream if desired.

Notes

Adapted from a recipe found in Taste of Home

Nutrition Facts

Calories

236

Fat (grams)

13 g

Sat. Fat (grams)

5 g

Carbs (grams)

29 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

24 g

Protein (grams)

3 g

Sodium (milligrams)

57 mg

Cholesterol (grams)

28 mg

Similar Recipes

Dark Chocolate Mousse

Concorde Chocolate and Meringue Mousse Cake

Smoked Salmon Mousse

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