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This cool, creamy, no-bake summer dessert whips up in almost no time. To turn it into a chilled pie, spoon mousse into a ready-made shortbread or cookie crumb crust.
Makes 6 servings
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Ingredients:
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1 cup
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(250 mL)
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whipping cream, divided
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2
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envelopes gelatin
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1 pkg
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(250 g)
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cream cheese, softened
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1/2 cup
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(125 mL)
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granulated sugar
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1 tsp
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(5 mL)
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vanilla
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1 pkg
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(1.32 lb/600 g)
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M&M Berry Mix, thawed
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6
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small fresh mint sprigs, optional
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Preparation:
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In small saucepan, place 2/3 cup (150 mL) of the whipping cream. Sprinkle cream with gelatin. Place over medium heat; heat cream, stirring, just until gelatin dissolves. Set aside to cool slightly.
In food processor, process cream cheese, sugar and vanilla until smooth. Add berries and process until smooth. (Cut up larger strawberries, if necessary.)
With processor running, slowly pour cream/gelatin mixture in food tube. Process until well combined. Pour into 6 glass serving bowls or parfait glasses. Refrigerate for at least 3 hours to set.
Whip remaining cream with 1 tsp (5 mL) sugar and 1/4 tsp (1 mL) vanilla to soft peaks. Place dollop of whipped cream on mousse; garnish with mint sprig, if desired.
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Tip(s):
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