Friday, July 1, 2011

Lemon Mousse

I think I found this tangy treat on the Kraft foods website 5 years ago. It's so refreshing and fluffy. It reminds me of those Yoplait Yogurt Whips!

Lemon Mousse
  • 1 1/2 cups boiling water
  • 1 pkg lemon gelatin
  • 2 tsp. grated lemon peel
  • 1 cup cold apple juice
  • ice cubes
  • 1 tub (8oz) cool whip
  • 1 pkg frozen raspberries, thawed, pureed in blender with 2 Tbsp sugar
Stir boiling water in gelatin and lemon peel in a large bowl for at least 2 minutes until completely dissolved. Mix apple juice and ice to measure 1 3/4 cups. Stir into gelatin until slightly thickened. Stir in cool whip with whisk.

Pour half the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top. Refrigerate 4 hours until firm.

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