Speedy Fruit Mousse

1 Envelope unflavored gelatin

1/4 c Cold water

1/2 c Fruit juice

2 c Sherbet

1/2 c Whipping cream, whipped

In blender, sprinkle gelatin over cold water; let stand for a few minutes to soften. In small saucepan, heat fruit juice to boiling. Pour into blender and process until gelatin is dissolved. Drop sherbet by spoonfuls into blender, blending after each addition. Using lowest speed, fold whipped cream into sherbet mixture. Pour into 4 parfait glasses and chill until set, about 30 minutes. Makes 4 servings. Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens