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Reprinted from Celi-Yak News Winter 2013


  • 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


  • 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

Categories: Gluten-Free  Jello  Mousse 

Author Credit: Elinor Klivans

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