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Dessert

Cran-Strawberry Mousse Tartlets

For a sweet spin on leftover cranberry sauce, we added strawberry preserves and orange zest to transform it into mini tarts.

Serving Size:

6

Active Time:

20 min.

Total Time:

20 min.

Ingredients

  • ½ cup orange juice
  • 1 (0.25 oz.) env. unflavored gelatin
  • ¾ cup whole-berry cranberry sauce
  • ½ cup low-sugar strawberry preserves
  • ½ tsp. grated orange zest
  • 1 (8 oz.) cont. frozen whipped topping, thawed
  • 1 (4 oz.) pkg. single-serve graham cracker crusts, 6 crusts
  • Additional whipped topping

Instructions

  1. Pour orange juice in microwave-safe bowl. Sprinkle gelatin over orange juice; let stand until softened, 5 minutes. Microwave on High in 15-second intervals until dissolved; cool 3 minutes.  
  2. In blender, combine cranberry sauce, strawberry preserves, orange zest and gelatin mixture; cover and purée until smooth. Transfer mixture to large bowl; fold in whipped topping.  
  3. If desired, transfer mixture to pastry bag fitted with star tip. Pipe or spoon mixture into crusts. Lightly cover and refrigerate until ready to serve. If desired, garnish with whipped topping and strawberries.

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