Raspberry Yogurt Mousse
(Gray County)

2 10 1/2-ounce packages frozen raspberries, thawed
2/3 cup orange juice
6 tablespoons granulated sugar
1 envelope unflavored gelatin
1 cup plain nonfat yogurt
1/2 cup evaporated skim milk


Put thawed raspberries through food mill to remove seeds. Add 1/3 cup orange juice to remaining pulp and juice. Add 2 tablespoons sugar and bring to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and boil gently 8 to 10 minutes until thickened and syrupy. Sprinkle gelatin over the remaining 1/3 cup orange juice. Let stand 1 to 2 minutes to soften. Add to raspberry mixture and heat until completely dissolved. Puree in blender or food processor (you should have about 2 cups). Pour into a medium bowl. Chill about 1 hour, stirring 3 times, until mixture thickens to consistency of unbeaten egg whites and mounds slightly when dropped from a spoon. Stir yogurt until smooth, then stir into gelatin mixture. Meanwhile put milk in a small bowl and place in freezer about 30 minutes until it begins to freeze around edges. Beat with an electric mixture until foamy. Add remaining sugar (4 tablespoons) and continue beating until stiff peaks form. Fold into raspberry mixture until blended. Spoon into 6 dessert glasses. Cover and chill at least 4 hours until set.

Yield: 6 servings.

4H Recipe Index