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Mousse: Lemon Mousse with Raspberry Sauce

Source of Recipe

Kraft Diabetic Choices Book
Lemon Mousse with Raspberry Sauce
Plan ahead�.needs to chill about 4 hours
WW Points
Exchanges
Serves: 10

1-1/2 c. boiling water
1 pkg. (8 serving size) or 2 pkg. (4 serving size) JELL-O Brand Lemon Flavor sugar-free Gelatin
2 tsp. grated lemon peel
1 c. cold apple juice
Ice Cubes
1 Tub (9 oz.) COOL WHIP FREE whipped topping, thawed
1 pkg. (10 oz.) frozen raspberries ..OR.. strawberries, thawed, pureed in blender

Stir boiling water into gelatin and lemon peel in a large bowl at least 2 minutes until gelatin is dissolved. Mix apple juice and ice to measure 1-3/4-cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

Stir in whipped topping with wire whisk. Pour into serving bowl or 10 dessert dishes. Refrigerate 4 hours or until firm. Serve with raspberry sauce.

One serving equals: 80 calories�1.5 gm fat (1 gm saturated)�0 cholesterol�60 mg sodium�15 gm carbohydrate�2 gm fiber�2 gm protein ++++ Exchanges: 1 carbohydrate ++++ WWP: 2