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Delightful Lemon Mousse with Raspberry Sauce

average rating

rate/review

prep time

15 min

total time

4 hr 15 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 cups boiling water

2 pkg. (9.1 g each) Jell-O No Sugar Added Lemon Jelly Powder

Ice cubes

1 cup cold apple juice

2 tsp. grated lemon zest

2 cups thawed Cool Whip Light Whipped Topping

1 pkg. (300 g) frozen raspberries, thawed, pureed in blender, strained

Make It

POUR boiling water over dry jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to apple juice to measure 1-3/4 cups. Add to jelly along with the lemon peel; stir until slightly thickened. Refrigerate 5 to 10 min. if jelly requires more thickening. Stir in whipped topping with wire whisk until well blended.

SPOON 1 Tbsp. of the raspberry puree into each of 12 dessert dishes; top each with about 1/2 cup of the jelly mixture. Drizzle with remaining raspberry puree.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.