LEMON MOUSSE WITH RASPBERRY SAUCE
1-1/2 cups boiling water
2 pkg. (9.1 g each) Jell-O No Sugar Added Lemon Jelly Powder
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
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 re-quires 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
Pairs Well With
Reprinted from Celi-Yak News Winter 2013