Light Cranberry Mousse
This a nice, light dessert to include with your Thanksgiving buffet.
- 1 32oz plain yogurt (not Greek)
- 1/4 cup old fashioned rolled oats
- 1 cup whole berry cranberry sauce
Line a wire mesh strainer or colander with a coffee filter or paper towel. Placed above a bowl and pour yogurt into strainer. Refrigerate for 2-4 hours and allow excess liquid to drain out of the yogurt.
In a dry skillet over low heat, toast oats until just slightly brown. (They can also be toasted in the oven at 300 for 15 minutes.) They should smell kind of like popcorn, but not burnt. Remove from heat. Put drained yogurt into a medium-sized bowl and beat with a mixer for 2 minutes.
Beat oats and cranberry sauce into yogurt until smooth. If you like it sweeter, add more cranberry sauce. Spoon into 4-6 individual goblets or parfait glasses. Enjoy!