Cranberry Mousse

Ingredients:

• 1 can (20 oz. ) Crushed Pineapple in Juice

• 1 pkg. (6 oz.) strawberry gelatin (I used 1, 3 oz. of strawberry and 1, 3 oz.  raspberry)

• 1 cup water

• 1 can (1 lb.) whole berry cranberry sauce

• 3 Tbs. fresh lemon juice

• 1 tsp. fresh grated lemon peel

• ¼ tsp ground nutmeg

• 2 cups dairy sour cream

• ½ cup chopped pecans

Preparation Steps:

1. Drain pineapple well, reserving all juice.

2. Add juice to gelatin in a 2-quart saucepan.

3. Stir in water.  Heat to boiling, stirring, to dissolve gelatin.

4. Remove from heat.

5. Blend in cranberry sauce.

6. Add lemon juice, peel and nutmeg.

7. Chill until mixture thickens slightly.

8. Blend sour cream into gelatin mixture.

9. Fold in pineapple and pecans.

10. Pour into a 2-quart mold.

11. Chill until firm.

12. Remove from mold onto serving plate.

Serves 8.