Raspberry Mousse

Since it’s just Mark and me, I don’t end up making dessert very often. It’s not that we don’t like desserts – it’s just hard to find recipes that are sized down to a reasonable size. I’m sure I’m not the only one with this issue.

This mousse is an awesome dessert that it’s going to feed a small army. I poured it into these adorable ice cream dishes my sister gave me and it perfectly filled up four of them. Depending on the size of the container you’re using and how much you fill it up, you could stretch this to six servings.

Light, fluffy and fruity, these would make an awesome Easter dessert for a smaller crowd. These take less than five minutes to prep, so they’d be especially good if you already have a lot to make and are looking for something easy to round our your meal.

Not a fan of raspberry? You could switch it out for any other flavored gelatin. I was thinking lime would be particularly fun for a summer barbecue!

Raspberry Fruit Mousse
(from Our Best Bites)
Serves 4-6

1 small (3 oz.) box fruit flavored gelatin, regular or sugar free
1 cup boiling water
4 oz. cream cheese
1/2 cup cold water
8 ounce container non-dairy whipped topping, divided

Dissolve gelatin in boiling water. Place in blender and add the cream cheese. Process until smooth. Add cold water and pulse blender to stir. Add half of the container of non-dairy whipped topping to the blender and process just until combined and mixture is free of lumps.

Pour mixture into one serving bowl, or several smaller individual sized dishes. Refrigerate until firm, 3-4 hours. Top with remaining whipped topping.

2 thoughts on “Raspberry Mousse

  1. Pingback: 12 Desserts for Your 4th of July Cookout #CookoutWeek | Kate's Recipe Box

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