Razzle Dazzle Raspberry Mousse
Dazzle your family and guests with these chocolate cups filled with creamy apple-raspberry yogurt gelatin.
3/4 cup semisweet chocolate pieces
1 tablespoon butter
1 (0.25-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.