LEMON-RASPBERRY MOUSSE SQUARES
Walk on air with a square of lemon raspberry mousse whipped up fluffy as a cloud. Lemon-Raspberry Mousse Squares are a totally unique, refreshing dessert.
Provided by My Food and Family
Categories Fruit Recipes
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
- Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
- Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
- Refrigerate 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 35 g, Fiber 0.5197 g, Sugar 27 g, Protein 3 g
LEMON-RASPBERRY MOUSSE
This is a dessert I have been making since I found the recipe in the 80's. It is probably my most requested dessert. It has quite a number of steps, but is not difficult. It does have raw egg whites, but I have never heard of anyone having a problem. Be sure to use a clear glass bowl to see the lovely pink swirls in the lemon mousse!
Provided by juniper jones
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
- Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
- Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
- Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
- Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
- Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.
LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD
Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it's a great dessert for a dinner party
Provided by Anna Glover
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
- Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
- To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
- Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
- To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.
Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
LEMON-RASPBERRY MOUSSE SQUARES
Two creamy, light and lemony layers, with a raspberry layer between, are topped with whipped topping and fresh fruit for an easy, elegant dessert.
Provided by Allrecipes Member
Time 4h15m
Yield 12
Number Of Ingredients 10
Steps:
- Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
- Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
- Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
- Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 34.2 g, Cholesterol 23.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 175.4 mg, Sugar 23.8 g
LEMON-RASPBERRY MOUSSE SQUARES
"Two creamy, light and lemony layers, with a raspberry layer between, are topped with whipped topping and fresh fruit for an easy, elegant dessert." by Jell-o
Provided by RavynLoony
Categories Bar Cookie
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minute until completely dissolved. Stir in ice until melted.
- 2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
- 3. Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
- 4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
Nutrition Facts : Calories 309.6, Fat 18.3, SaturatedFat 9.7, Cholesterol 46.9, Sodium 153.7, Carbohydrate 28.4, Fiber 0.6, Sugar 8.5, Protein 8.9
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Delightful is the only word to describe smart spoonfuls of creamy, lemony mousse with sweet raspberry sauce
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Add boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.
- Blend raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
LEMON CAKE WITH RASPBERRY MOUSSE
Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 22 g, TransFat 0 g
LEMON-RASPBERRY MOUSSE
Time 30m
Number Of Ingredients 11
Steps:
- Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!
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