1 1/2 C. boiling water
1 6 oz. package orange flavored Jello-O gelatin
2 tsp. grated orange peel
1 C. cold water
3/4 C. cold orange juice
1 8 oz. tub fat free whipped topping
1 10 oz. package frozen raspberries in syrup, thawed, pureed in blender

Stir boiling water into gelatin and orange peel in a large bowl and stir until completely dissolved. Stir in cold water and orange juice. Refrigerate about 1 hour and 15 minutes or until slightly thickened (consistency of unbeaten egg white). Stir in whipped topping with wire whisk until smooth. Pour into 6 C. mold which has been spray with non stick cooking spray. Refrigerate for 3 hours or until firm. Unmold. Dip mold in warm water for about 15 seconds for easier removal. Serve with pureed raspberry sauce. (Frozen strawberries may be substituted for raspberries. You may also make the mousse lemon flavored by using lemon Jell-O and lemon peel instead of the orange.)

Yield: 12 servings
Calories: 111
Fat: 0g
Fiber: 0g