Fromage Blanc Gelatin Delight

Fromage Blanc (fat free), Vermont Butter & Cheese (28g), 8 oz
Seeds from 1/2 Vanilla Bean
Knox Gelatin (1 Envelope),
2 Tbl cold water
Tangerine Juice, 1 cup
1 Tbl sugar / Splenda / Dried Honey powder (agave)
Ginger Root, 1 tsp
Lemon Zest, 1 tsp
Orange Zest, 1 tsp
Nutmeg, ground, 1 tsp

If the tangerine juice is already very sweet, skip the additional tablespoon of sugar.
Tangerine juice can be replaced with water; this will reduce calories by 80 per serving.
Extra bit of fruit can be added to the mousse; just be certain you're not adding additional liquid. Try briefly poaching the extra fruit to remove liquid.
Strawberries work well.
The fromage blanc and gelatin by itself is very bland and is a good base for imaginative additions.

Whip Fromage Blanc and add the vanilla bean seeds.

Place gelatin in 2 Tbl cold water to soften

Bring the the juice, ginger root, lemon and orange zest to a boil. Remove from heat; add softened gelatin and stir until the gelatin is dissolved.

Add hot juice mixture to Fromage Blanc mixture. Use the technique for slowing adding hot into cold. Too fast and the cheese separates. THis is now mousse.

Pour into individual cups

Grate fresh nutmet on top

Serving Size: Makes 4 ½ cup servings