Recipe - Easy White Chocolate Mousse With Fresh Fruit Salsa

1 Env unflavored gelatin
One half cup Cold water
6 Squares white baking
chocolate
One half cup 1% milk
1 tablespoon Rum or vanilla extract
1 Container (8 oz) frozen
light whipped topping,
thawed

FRESH FRUIT SALSA
4 cup Finely minced fresh summer
fruit such as:
Blueberries
Cantaloupe
Kiwi fruit
Nectarines
Strawberries
1 cup Loosely packed cilantro
leaves, finely chopped
2 tablespoon Honey
1 tablespoon Fresh lime juice
1 small Fresh jalapeno pepper,
seeded, finely chopped

Have ready a serving bowl or 8 individual dessert dishes and a large bowl
of ice cubes (this will speed up the process).

Sprinkle gelatin over water in a microwavesafe bowl or a small saucepan.
Let stand 5 minutes. Microwave on HIGH 4050 seconds, or stir over low heat
until completely dissolved.

Put white chocolate and milk into an 8cup microwavesafe measure of large
bowl, or into a 3quart saucepan. Microwave 1 minute on HIGH or place
saucepan over medium heat until milk is steaming hot. Stir until chocolate
dissolves.

Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.

Whisk in about One half cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to 3
days. Serve with Fresh Fruit Salsa.

Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.

Recipe by: Woman's Day 6/3/97 Posted to MCRecipe Digest V1 #623 by The
Taillons taillon@access.mountain.net on May 29, 1997