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Ingredients:
1 env unflavored gelatin
1/2 cup cold water
6 squares white baking chocolate
1/2 cup 1% milk
1 tbsp rum or vanilla extract
1 8 oz tub frozen light whipped topping, thawed
Fresh Fruit Salsa:
4 cup finely diced fresh summer fruit suc
blueberries
cantaloupe
kiwi fruit
nectarines
strawberries
1 cup loosely packed cilantro leaves, finely chopped
2 tbsp honey
1 tbsp fresh lime juice
1 small fresh jalapeno pepper, seeded, finely chopped
Instructions:
Have ready a serving bowl or 8 individual dessert dishes and a large
bowl of ice cubes (this will speed up the process).
Sprinkle gelatin over water in a microwave-safe bowl or a small
saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or
stir over low heat until completely dissolved.
Put white chocolate and milk into an 8-cup microwave-safe measure of
large bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or
place saucepan over medium heat until milk is steaming hot. Stir until
chocolate dissolves.
Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.
Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to
3 days. Serve with Fresh Fruit Salsa.
Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.
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Per Serving (excluding unknown items): 63 Calories; trace Fat (2.2%
calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 35mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Woman's Day - 6/3/97
Preparation Time: 0:15
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
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Easy White Chocolate Mousse With Fresh Fruit Salsa Recipe brought to you by Mexican Recipes To-Go
