Orange Mousse

July 6, 2009

Makes 10 Servings


1 tablespoon + 1-1/2 teaspoons unflavored gelatin
1/3 cup granulated sugar, divided
1/4 cup + 2 tablespoons frozen orange-juice concentrate, thawed
4 large egg whites, at room temperature
1/3 cup heavy cream, whipped
1-1/2 cups evaporated skim milk, divided
4 packets Sweet One®, divided
Juice of 1 lemon
1/4 teaspoon cream of tartar
Orange sections and mint leaves for garnish (optional)


In small saucepan, sprinkle gelatin over 3/4 cup milk; let stand 5 minutes to soften gelatin. Over low heat, cook, stirring, until gelatin dissolves completely. Stir in half the sugar; cook, stirring, until sugar dissolves; remove from heat.

In a large bowl, stir together remaining milk, orange-juice concentrate, lemon juice, 2 packets Sweet One® and gelatin mixture until well blended. Refrigerate 20 minutes or until mixture mounds slightly when dropped from a spoon. In medium-size bowl with mixer at high speed, beat egg whites, remaining sugar, Sweet One® and cream of tartar until stiff peaks form. In another small bowl with mixer at high speed, beat heavy cream until soft peaks form. Fold egg white and whipped cream into gelatin mixture. Spoon into serving bowl or 10 individual serving dishes. Refrigerate 1 hour or until firm.

Garnish with orange sections and mint leaves, if desired.

Nutritional Information

Calories: 120

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