Cranberry Mousse

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Photo credit Kylee Wierks


  • 1 (20 ounce) can crushed pineapple
  • 1 (14 ounce) can whole berry cranberry sauce
  • 2 small packages of sugar free strawberry gelatin
  • 1 (16 ounce) container of fat free sour cream


  1. Drain pineapple and set the pineapple tidbits aside. There should be approximately 1 cup of juice. Add water to the juice so you have 1.25 cups of liquid.
    Mix pineapple juice liquid with dry gelatin and cranberry sauce in a sauce pan. Bring it to a boil on medium heat.
  2. Let boil for approximately 1 minute.
  3. Take off heat and leave out until liquid is room temperature.
  4. Place it in refrigerator for about an hour or until it is semi set.
  5. Add sour cream and pineapple tidbits to mixture and fold together.
  6. Let set in refrigerator for at least an hour.

TIP: You can make this dish several days ahead of time!

Recipe courtesy of Kylee’s Kitchen