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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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Cook time is the chill time for this sugar free mousse. This uses the large 8 serving size box of jello. 12/3/08 I'm editing this recipe to take away 1 1/4 cups of liquid since there has been problems with the amounts used. Ingredients:
3/4 cup boiling water (was 1 1/2 c) |
1 (5/8 ounce) package sugar-free lemon jell-o powder |
2 teaspoon lemons, rind of, grated |
1/2 cup cold apple juice (was 1 c) |
1 (8 ounce) container cool whip fat-free whipped topping, thawed |
1 (10 ounce) package frozen raspberries, thawed pureed in blender |
Directions:
1. Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
2. Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
3. Stir into gelatin until slightly thickened.
4. Stir in whipped topping with wire whisk.
5. Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
6. Refrigerate 4 hours or until firm.
7. Note: I reduced the amounts of liquid after problems with this recipe.
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