Cherry Jelly on Chocolate Mousse

By Heidemarie Swanepoel

I wanted a decadent pudding that smells of kilojoules, but is not fattening. Is that possible? Yes!!!!! My inspiration for this desert comes from the decadent German Black Forest Cherry Cake. The jelly is light, the mousse is light and semi-rich, and the ice-cream is soothing. Go ahead, and try this out.

Ingredients:
1 box chocolate instant pudding
1 tin of black cherries – canned
Up to ½ cup sugar substitute (to taste)
2-3 tablespoons unsweetened gelatine
½ cup hot water

Start by sprinkling the gelatine onto the hot water to dissolve. Stir well.
Drain the juice from the cherries into a saucepan, and add enough water to make 2 cups.
Heat over medium heat, and add the sugar replacement to taste. How much you need will depend on which replacement you use, you can even cheat and use ½ cup real sugar.
When the sugar has melted, remove from heat and stir in the dissolved gelatine.
Pour the jelly into a jelly mould, and add the cherries. Place in the refrigerator till set.
Shortly before serving, make the instant pudding according to the instructions on the box. Spread the mousse on the bottom of your serving dish.
Hold the jelly mould in hot water for a few seconds, and tip the jelly carefully onto the chocolate mousse.
Serve with low-fat whipped cream or ice cream, or with a diet whipped cream.