Iced Raspberry Mousse
Makes: 6 servings

Ingredients:
1/2 t grated Tropicana® orange rind
2 envelopes unflavored gelatin
1/2 c water
1 package frozen raspberries in light syrup
3/4 c low-fat plain yogurt
3 egg whites
1/2 c granulated sugar
Garnish: fresh raspberries, mint leaves, flowers

Preparation:
In saucepan or microwave-safe dish, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over low heat or in microwave at medium (50%) power for 50 seconds or until gelatin has dissolved.

In food processor or blender, puree raspberries (if using unsweetened, add about ¼ cup/50 ml sugar). Transfer to bowl and stir in gelatin mixture, yogurt, and orange rind. Refrigerate until mixture begins to set or is consistency or raw egg whites.

In large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Whisk about ¼ of beaten whites into raspberry mixture; fold in remaining whites.

Divide among prepared dishes. Cover and refrigerate for at least 1 hour before serving. Garnish with raspberries, fresh mint, and flowers.

(T) = Tablespoon (t) = Teaspoon (c) = Cup