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Layered Low-Fat Cranberry Mousse Mold

Layered Low-Fat Cranberry Mousse Mold
This gluten free recipe serves 5. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 149 calories. Head to the store and pick up cool whip free whipped topping, jell-o raspberry flavor gelatin, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours and 5 minutes.

Instructions

1
Add boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved.
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Gelatin Dessert MixGelatin Dessert Mix
WaterWater
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WhiskWhisk
BowlBowl
2
Add cranberry sauce; stir until blended. Stir in cold water.
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Cranberry SauceCranberry Sauce
WaterWater
3
Pour 1-1/2 cups gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
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Cooking SprayCooking Spray
GelatinGelatin
4
Meanwhile, refrigerate remaining gelatin mixture 45 min. or until thickened.
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GelatinGelatin
5
Stir 2 cups COOL WHIP into plain gelatin (in bowl) until blended.
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Unflavored GelatinUnflavored Gelatin
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BowlBowl
6
Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
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GelatinGelatin
7
Unmold gelatin. Top with remaining COOL WHIP.
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GelatinGelatin

Equipment

DifficultyExpert
Ready In5 hrs, 5 m.
Servings5
Health Score1
Gluten Free
DietsGluten Free
Dish TypesSide Dish
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