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Frozen Pineapple Cantaloupe Mousse

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“From Baby Let's Eat! Haven't made it yet, but it looks good and kid friendly. It says, if you freeze in paper cups, the kids can lick the mousse while pushing it up from the bottom. Cook time is freezing time.”
READY IN:
1hr 50mins
YIELD:
4 mousse cups
UNITS:
US

Ingredients Nutrition

  • 12 cup frozen pineapple concentrate, thawed
  • 12 cup water
  • 2 tablespoons unflavored gelatin
  • 3 cups cubed cantaloupe
  • 34 teaspoon almond extract
  • 34 cup vanilla yogurt
  • 3 large egg whites, get pasteurized egg whites that are safe for kids

Directions

  1. To prepare the mousse cups, cut four strips of aluminum foil, each 8 inches long and 2 inches wide. Wrap a strip around the top of each of four 4-oz paper cups. Secure the foil with tape and set the cups aside.
  2. In a heatproof bowl, mix the juice concentrate with the water.
  3. Sprinkle the gelatin on the top.
  4. Place the bowl in a large saucepan. Add enough water to the saucepan to come halfway up the side of the bowl.
  5. Heat over low heat, stirring continually until the gelatin dissolves. Set aside.
  6. Chop the cantaloupe cubes coarsely by hand or in a food processor; do NOT liquefy.
  7. Add the almond extract, juice mixture, and vanilla yogurt; stir or process briefly to blend. Set aside in a bowl.
  8. Beat the egg whites until stiff but not dry. Gently fold them into the fruit mixture.
  9. Divide the mixture among the mousse cups and freeze until firm, at least 1 1/2 hours.

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