PINEAPPLE LEMON MOUSSE
1 1/2 cups pineapple juice
1 (6 oz.) pkg. sugar free lemon gelatin
1 (16 oz) carton vanilla yogurt
1 (20 oz.) can chunky style pineapple sauce*
1 cup heavy (whipping) cream, whipped
Heat juice to boiling. Stir in gelatin until dissolved, abut one minute.
Stir in yogurt. Chill until thickened slightly.
Stir in pineapple sauce. Fold in whipped cream. Chill until firm.
*If pineapple sauce isn't available, drain juice from 1 (20 oz.) can pineapple chunks and puree pineapple in blender until consistency of chunky pineapple sauce, adding small amounts of the pineapple liquid as needed.
Servings: 6
Adapted from source: Dole Recipe Flyer, 1988 |