GLUTEN-FREE RASPBERRY MOUSSE
Yield: 48 (8 oz.) or 64 (6 oz.) servings
Ingredients Lb. Oz. Method
Unflavored gelatin -   2   Combine in large saucepan.
Granular sugar substitute*
 -   4.2    
Water 3   -   Stir in; let stand 1 minute.
Fresh raspberries 3   2   Mash or purée.
Frozen (thawed) or refrigerated
liquid egg yolks		 1   7   Beat on high speed 3 minutes.
Frozen (thawed) or refrigerated
liquid egg whites		 2   5   Beat on high speed until foamy.
Cream of tartar -   .25   Add to whites; beat until soft peaks form.
Granular sugar substitute* -   1.4    
Heavy whipping cream 4   -   Whip; chill.
Total approximate weight 14 lb. 5.85 oz.
*Maltodextrin and sucralose blend (Splenda®).
Instructions

Lightly spray-coat 48 (8 oz.) or 64 (6 oz.) molds/ramekins. Cook gelatin mixture over low heat just until gelatin dissolves completely. Remove from heat, blend in berries. Blend 1 cup berry-gelatin mixture into yolks, then blend yolk mixture into remaining gelatin. Chill 30-45 minutes until slightly thickened, stirring occasionally. Fold whipped cream into chilled gelatin mixture. Fold egg whites into gelatin. Portion into individual molds/ramekins. Chill several hours or overnight before serving.

Nutrient information per serving of 1/48 formula: 201 calories, 6g protein, 5g carbohydrate, 18g total fat, 198mg cholesterol, 60mg sodium, 144mg potassium.
Return to Product Formulations Main Page for more Recipes