Mandarin Mousse - cooking recipe

Ingredients

11 ounces mandarin oranges in juice or 11 ounces mandarin oranges in light syrup, undrained
4 ounces sugar-free orange gelatin
1 1/4 cups regular sugar-free non-fat vanilla yogurt or 1 1/4 cups low-fat vanilla yogurt
2 cups fat-free whipped topping or 2 cups light whipped topping

Preparation

Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.