Mandarin Mousse

I have not tried this recipe. I got this recipe from the good carb cookbook. A serving size is 3/4 cup.

Drain the oranges , reserving the juice.

Crush the oranges slightly , adding any juice that accumulates to the reserved juice , and set the oranges aside.

Pour the juice in a small pot and bring to a boil over high heat.

Pour the boiling juice into a large bowl.

Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.

When the gelatin mixture has cooled to room temperature , whisk in the yogurt.

Place the mixture in the refrigerator and chill for 15 minutes.

Stir the mixture.

It should be the consistency of pudding.

If it is too thin , return it to the refrigerator for a few minutes.

When the gelatin has reached the proper consistency , stir it with a wire whisk until smooth.

Gently fold in first the oranges and then the whipped topping.

Divide the mixture among five 8-ounce wineglasses , cover , and chill for at least 3 hours or until set before serving.

mandarin oranges in juice, sugar-free orange gelatin, sugar-free non-fat vanilla yogurt, fat-free whipped topping