*  Exported from  MasterCook  *
             Easy White Chocolate Mousse with Fresh Fruit Salsa
 Recipe By     : Woman’s Day - 6/3/97
 Serving Size  : 8    Preparation Time :0:15
 Categories    : Not Sent
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      env           unflavored gelatin
      1/2  c             cold water
    6      squares       white baking chocolate
      1/2  c             1% milk
    1      tbsp          rum or vanilla extract
    1      8oz tub       frozen light whipped topping -- thawed
                         Fresh Fruit Salsa:
    4      c             finely diced fresh summer fruit such as:
                         kiwi fruit
    1      c             loosely packed cilantro leaves -- finely chopped
    2      tbsp          honey
    1      tbsp          fresh lime juice
    1      sm            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 microwave-safe bowl or a small
 saucepan.  Let stand 5 minutes.  Microwave on HIGH 40-50 seconds, or
 stir over low heat until completely dissolved. 
 Put white chocolate and milk into an 8-cup microwave-safe measure of
 large bowl, or into a 3-quart 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 1/2 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.
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