POINTS® value |  4 Servings |  8 Preparation Time |  10 min Cooking Time |  10 min Level of Difficulty |  Moderate Gelatin helps give this mousse its creamy texture without using any actual cream. Not a raspberry fan? Substitute your favorite puréed fruit for the sauce.

1 package unsweetened gelatin, unflavored
1 Tbsp sugar
1 1/3 cup 1% low-fat milk
6 oz white chocolate chips
1 tsp vanilla extract
1 1/3 cup Cool Whip Free Whipped Topping, or similar product
1 cup sweetened frozen red raspberries, thawed and pureed

1. Combine gelatin and sugar in a small saucepan; stir in milk and let stand 1 minute. Place over medium-high heat and stir until gelatin is dissolved, about 5 minutes.
    
2. Add white chocolate and continue cooking, stirring occasionally, until chocolate is melted. Stir in vanilla, remove from heat and whisk until mixture is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds, about 20 minutes.
    
3. Fold in whipped topping. Pour into eight 4-oz small bowls. Freeze until firm, about 4 hours.
    
4. To serve: Dip a bowl into hot water for about 30 seconds to loosen mousse. Run knife around sides and turn mousse onto plate or shallow bowl. Spoon puréed raspberries over top. Repeat with remaining bowls.