Orange Mousse with Raspberry Sauce
This is a simple and light dessert perfect to end any meal.

• 1 1/2 cups boiling water
• 1 - 6 ounce package orange flavored Jello® -O gelatin
• 2 teaspoons grated orange peel
• 1 cup cold water
• 3/4 cup cold orange juice
• 1 - 8 ounce tub fat free whipped topping
• 1 - 10 ounce package frozen raspberries in syrup, thawed, pureed in blender

Stir boiling water into gelatin and orange peel in a large bowl and stir until completely dissolved. Stir in cold water and orange juice. Refrigerate about 1 hour and 15 minutes or until slightly thickened (consistency of unbeaten egg white).

Stir in whipped topping with wire whisk until smooth. Pour into 6 cup mold which has been spray with non stick cooking spray.

Refrigerate for 3 hours or until firm. Unmold. Dip mold in warm water for about 15 seconds for easier removal. Serve with pureed raspberry sauce.

*Frozen strawberries may be substituted for raspberries. You may also make the mousse lemon flavored by using lemon Jell-O and lemon peel instead of the orange.

Per Serving: 111 Calories
trace Fat (0.5% calories from fat)
2g Protein
25g Carbohydrate
trace Dietary Fiber
0mg Cholesterol
53mg Sodium
Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

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