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Pineapple Mousse

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This was served at our Thanksgiving Potluck here at work. It was yummy and the gal shared her recipe. ENJOY! --Laura :o)


1 (20 ounce) can crushed pineapple, 2-small cans of mandarin oranges, 3/4 cup pineapple or orange juice, 2 packages (3 ounces each) sugar free lemon gelatin, 1 carton (16 ounce) vanilla yogurt, 2 cartons (8 ounces each) frozen whipped topping thawed, 1 teaspoon freshly grated lemon peel.


Drain pineapple and mandarin oranges and reserve juice. In sauce pan, heat reserved juice and 3/4 cup of pineapple or orange juice to boiling. Remove from heat. Stir in gelatin until dissolved, about 1 minute. Stir in yogurt and 3/4 c pineapple, and 1 can of mandarin oranges. Chill until slightly thickened. Fold in whipped topping and lemon peel. Chill until firm. Garnish with remaining pineapple and mandarin oranges.

I think it is best if you can complete and let sit overnight!

Contributed by: Edit

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