Razzle Dazzle Raspberry Mousse

Servings: 8


3/4 cup semi-sweet chocolate pieces
1 tablespoon butter
1 package unflavored gelatin
3/4 cup cold apple-raspberry juice
1/4 cup sugar
1 carton (8 ounces) raspberry flavored yogurt
1 cup raspberry applesauce
1 cup whipping cream, whipped

Cooking Directions:

Melt chocolate pieces with butter over very low heat, stirring until smooth. With back of spoon or pastry brush, spread chocolate into bottom and up sides of eight paper-lined muffin cups. Refrigerate several hours. Carefully remove paper from chocolate.

In small saucepan, sprinkle gelatin over juice; allow to stand 5 minutes. Add sugar; stir over low heat until sugar and gelatin dissolve. Gradually stir into yogurt. Refrigerate until thickened but not set, about 1 hour. Stir in raspberry applesauce; fold in whipped cream. Spoon into chocolate cups. Refrigerate several hours or until firm.

Variation: Omit chocolate pieces and butter; spoon yogurt mixture into dessert or parfait dishes.

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