Wednesday, July 4, 2012

REFRESHING PEAR MELBA MOUSSE

1 pkg (4-serving size) raspberry gelatin
1 cup boiling water
1 cup ice cubes
1 cup whipped topping, thawed
1/4 cup plain yogurt
1 can (8-oz) pears, drained well and diced
fresh raspberries for garnish, if desired
fresh mint leaves for garnish, if desired

Pour the boiling water into a blender container and add the gelatin; blend at low speed for 30 seconds.
Add the ice and stir until partially melted.  Blend at high speed until ice has melted completely.  Add the whipped topping and the yogurt; blend at high speed until smooth.

Place the diced pears into 6 or 7 dessert glasses and top with the gelatin mixture.  Chill at least 30 minutes or until soft set.  Top each serving with 2 or 3 fresh raspberries and mint leaves, if desired.

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