Dazzle your family and
guests with these scrumptious chocolate cups filled with luscious,
creamy apple-raspberry yogurt gelatin.
Razzle
Dazzle Raspberry Mousse
- 3/4 cup semisweet chocolate
pieces
1 tablespoon butter
1 (1/4-ounce) package unflavored gelatin
3/4 cup cold apple-raspberry juice
1/4 cup granulated sugar
1 (8-ounce) container raspberry flavored yogurt
1 cup raspberry applesauce
1 cup whipping cream, whipped
- Melt chocolate pieces
with butter over very low heat, stirring until smooth. With back
of spoon or pastry brush, spread chocolate into bottom and up
sides of eight paper-lined muffin cups. Refrigerate several hours.
Carefully remove paper from chocolate.
- In small saucepan, sprinkle
gelatin over juice; allow to stand 5 minutes. Add sugar; stir
over low heat until sugar and gelatin dissolve. Gradually stir
into yogurt. Refrigerate until thickened but not set, about 1
hour.
- Stir in raspberry applesauce;
fold in whipped cream. Spoon into chocolate cups. Refrigerate
several hours or until firm.
Makes 8 servings.
Variation: Omit chocolate
pieces and butter; spoon fruit and yogurt mixture into dessert
or parfait dishes.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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