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Lemon Bavarian Cream with Raspberry Sauce
Lemon Bavarian Cream with Raspberry Sauce
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Luscious frozen lemon raspberry whip.
Ingredients:
  • 1 box (3 oz) Jell-O™ lemon-flavored gelatin
  • 3/4 cup boiling water
  • 2 cups ice cubes
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 2 cups Cool Whip lite frozen whipped topping, thawed
  • 1 package (10 oz) frozen raspberries in syrup, thawed
  • 1 tablespoon powdered sugar
  • Fresh raspberries, if desired
  • Fresh mint leaves, if desired
Instructions:
  • In a medium bowl, dissolve the gelatin in boiling water. Add ice cubes and stir for about 2 minutes until the gelatin starts to thicken. Using a slotted spoon, remove any remaining ice. Lastly, mix in the lemon peel and lemon juice.
  • Gently mix whipped topping into gelatin using a wire whisk or electric mixer on low speed. Chill in the refrigerator until firm, approximately 1 hour.
  • In a blender or food processor, combine raspberries and powdered sugar until smooth. Strain the mixture into a small bowl by pressing it through a strainer with the back of a spoon to remove seeds, then discard the seeds.
  • Divide the lemon mixture evenly among 4 dessert dishes. Drizzle each with 2 to 3 tablespoons of sauce. Finish with a decorative touch of fresh berries and mint leaves.

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