CREAMY BERRY MOUSSE |
||
| 1 pkg. (8 oz.) | cream cheese (room temp.) |
250 g |
| 1/3 cup | sugar |
75 mL |
2 tbsp |
lemon juice |
30 mL |
| 1 cup | Dairy sour cream |
250 mL |
| 1/2 cup | cold water |
125 mL |
| 1 1/4 oz. | envelope unflavoured gelatin |
7 g |
| 2 cups | fresh Heeman strawberres or raspberries
|
500 mL |
| Directions: | ||
| 1. Clean fruit. In a medium bowl, combine cream cheese and sugar; beat until light and fluffy. | ||
| 2. Add lemon juice and sour cream; beat until barely blended. Pour water into a small saucepan. | ||
| 3. Sprinkle gelatin over top; let stand 5 minutes. | ||
| 4. Stir over low heat until gelatin is dissolved. Cool slightly. | ||
| 5. Gradually stir cooled gelatin into cheese mixture until thoroughly blended. Refrigerate 20 minutes. | ||
| 6. Gently fold 2/3 of the berries into cheese mixture. | ||
| 7. Spoon mixture into 6 individual dessert bowls. Refrigerate 2 to 3 hours. | ||
| 8. Decorate with remaining berries prior to serving. | ||
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