COCONUT ALMOND MOUSSE WITH RASPBERRY SAUCE

Prep:
Cook:
Chill:

1. Sprinkle gelatine over 1/2 cup
   (125 mL) of the cold milk in
   a small saucepan; let
   stand 1 minute.  Stir over
   low heat until gelatine is
   completely dissolved,
   about 5 minutes.
   Remove from heat. 

2. Add remaining milk and
   almond extract; refrigerate
   10 minutes. 

3. Place cottage cheese, butter and sugar in food processor or blender container; process until smooth and creamy.  Transfer mixture to a large bowl.  Stir in coconut. 

4. Beat dessert topping mix with cooled gelatine mixture in deep bowl with mixer at high speed until soft peaks form.  Fold into cheese mixture.  Spoon into a 4-cup (1 L) mould.  Refrigerate until set, about 3 hours. 

5. Unmould onto serving plate, drizzle with raspberry pur�e and garnish with fresh raspberries and icing sugar.

pouch Knox^� Unflavoured Gelatine
cold milk, divided
almond extract or vanilla
creamed cottage cheese
butter or margarine, softened
icing sugar
sweetened dessicated coconut
pouches (85 g in total) dessert topping mix 
pkg (425 g) frozen raspberries in light syrup,  thawed, pur�ed, strained
Fresh raspberries & icing sugar, for garnish  

1
250 mL
5 mL
250 mL
50 mL
50 mL
125 mL
2

1

  
Makes 8 servings.
  

TIP:
Make this recipe in a heart-shaped mould for Valentine's Day.  Use an empty, plastic squeeze bottle filled with the raspberry pur�e to decorate each serving.