Saturday, July 31, 2010

Lemon Raspberry Mousse

You'll need a 6x9 glass pan -perfect fit! (recipe suggests 8x8 pan)

Start teakettle to boil water.


8 oz cream cheese, softened
1/4 cup sugar, white granulated
2 tsp lemon zest

Beat ingredients in large bowl with mixer til fluffy.

blend in:

1/3 cup raspberry preserves


3/4 cup boiling water
1 pkg (3 oz) lemon jello
1 cup ice cubes

Add boiling water to gelatin mix; stir 2 minutes or until completely dissolved. Stir in ice til melted. (yeah, I got impatient with this and fished out the few ice cubes that didn't melt by the time I got the other ingredients mixed together.)

Pour gelatin mixture into mixer where the cream cheese, etc are beating away. Mixture is going to be rather runny now. Don't panic. It's gonna be ok. :) (taste the batter, see, it's yummy, and it will be thick and rich again, I promise!)

Stir in:

1/2 of an 8 oz container of thawed Cool Whip (or aldi brand topping *grin*)

Pour into pan. Product is now kind of fluffy again.

Lick spoon. Yum. yeah, it's tasty. Fight with children over who gets to lick the remaining bits in beater bowl and paddle. The cooking items are now practically clean - just a quick swipe with some soap and water and you're done!

Put in fridge overnight and serve as dessert tomorrow at suppertime.

Add a small dollop of remaining cool whip to each serving (if there's any left - I know when the family realizes there's cool whip in the house it's gone pretty quick as a topping on their hot cocoa, etc. . .)

I found this recipe in a magazine. Liked the concept, but I changed it to make it faster prep and gluten free - w/o me baking cookies on this impulse dessert making moment. (I just left out the cookies) and changed the instructions and layering, etc. Seriously, who has time for layering a simple dessert like this? these ingredients all work well together so I just pushed caution to the wind and went with it. . . *grin*

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