Best Low Fat Mandarin Mousse Mold Recipes

MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until set but not firm. (Gelatin should stick to your finger.)
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 min. or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

LOW FAT MANDARIN CHICKEN SALAD

Steps:

• Place chicken breasts in pot of boiling water; reduce heat, cover pot and simmer 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove chicken from pot, cool meat and then dice into bite-sized pieces.
• Combine all dressing ingredients in medium bowl and mix well with electric mixer until blended. Chill dressing before serving.
• While dressing chills, combine all salad ingredients in large bowl. Toss dressing into salad or serve dressing on side.

MOLDED CHOCOLATE MOUSSE

Steps:

• Melt chocolate (see Micro Tip). Set aside to cool.
• Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
• Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
• Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
• Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
• With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
• Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
• To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

MANDARIN MOUSSE

Steps:

• Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
• Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
• When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
• When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
• Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.

LOW-FAT MANDARIN MOUSSE MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
• Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 minutes or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin 45 minutes or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

MANDARIN MOUSSE MOLD

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
• Stir in cold water.
• Place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges.
• Refrigerate about 30 minute or until set, but not firm (should stick to finger).
• Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in 2 cups of the whipped topping with wire whisk until well blended.
• Pour over gelatin layer in mold.
• Refrigerater 4 hours or until firm then unmold.
• Serve with remaining whipped topping.
• Store leftover gelatin mold in refrigerator.