Raspberry Refrigerator Mousse
Close X
| Calories | 291 cals |
| Total Fat | 12 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 5 g |
| Sodium | 366 mg |
| Protein | 5 g |
| Total Carbohydrate | 39 g |
Prep Time: 20 Minutes
Time to Table: 6 Hours 20 Minutes
Serves: 9
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 3 ounce package raspberry flavored gelatin
- 1/3 cup boiling water
- 1 ice cube
- 2 cups Daisy Cottage Cheese
- 2 1/2 cups frozen light whipped topping, thawed
- 2 pints fresh raspberries
Directions
Spray a 9-inch square baking pan with cooking spray. In a large bowl, mix the graham cracker crumbs and butter until blended. Press in the bottom of the pan. Set aside. In a small bowl, whisk the gelatin in water until dissolved. Stir in the ice cube to cool the mixture slightly. In a blender container or food processor, combine the cottage cheese and gelatin. Cover and blend for 20 to 30 seconds or until smooth and creamy. Pour into a large bowl. Fold in the whipped topping until well blended. Pour the mixture over the crust. Top with the fresh raspberries. Refrigerate for 6 hours or until set. Cut into squares to serve.
Reviews
Thank You
Thanks for your review.
