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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 1 1/2 cups boiling water
- 1 (6 ounce) package sugar-free lemon gelatin
- 2 teaspoons grated lemon peel
- ice cube
- 1 cup cold apple juice
- 1 (8 ounce) container Cool Whip Free, thawed
- 1 (10 ounce) package frozen raspberries, thawed, pureed in blender
Method
- STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
- POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
- REFRIGERATE 4 hours or until firm.
- Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
