Delightful Lemon Mousse with Raspberry Sauce

By carol gorman

Ingredients

• 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

Preparation

Step 1

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.