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Cranberry mousse has been a staple at every holiday dinner
in my family for as long as I can remember.
So what exactly is cranberry mousse? Cranberry mousse can be
a dessert. It can be a side dish. It can be a snack. It’s a little tangy and a
little sweet. And it’s healthy and delicious!
Cranberry Mousse
Ingredients
- 1 (20 ounce) can crushed pineapple
- 1 (14 ounce) can whole berry cranberry sauce
- 2 small packages of sugar free strawberry gelatin
- 1 (16 ounce) container of fat free sour cream
- Drain pineapple and set the pineapple tidbits aside. There should be approximately 1 cup of juice. Add water to the juice so you have 1.25 cups of liquid.
- Mix pineapple juice liquid with dry gelatin and cranberry sauce in a sauce pan. Bring it to a boil on medium heat.
- Let boil for approximately 1 minute.
- Take off heat and leave out until liquid is room temperature.
- Place it in refrigerator for about an hour or until it is semi set.
- Add sour cream and pineapple tidbits to mixture and fold together.
- Let set in refrigerator.
The Caramel Apple Dutch Baby Pancake is a delicious take on a traditional breakfast dish. This decadent delight has a fluffy pancake base mixed with sweet caramel and tangy apple pieces, resulting in a great combination of tastes. The pancake swells up beautifully in the oven, resulting in a visually appealing presentation. Each bite is a delectable combination of warm, gooey caramel and soft apple bits, making it an ideal breakfast or brunch option. This Caramel Apple Dutch Baby Pancake is sure to impress, whether served alone or with a dollop of whipped cream or a drizzle of maple syrup.
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