Shelly's Recipe

LEMON MOUSSE AND RASBERRY SAUCE

Category: Dessert Sauces

1 1/2 cups boiling water
1 pkg lemon flavored jello
2 tsp grated lemon peel
1 cup cold apple juice
Ice cubes
1 (8 oz) container whipped topping, thawed
1 (10 oz) pkg frozen raspberries, thawed, pureed

Stir boiling water into gelatin and lemon peel in a large bowl for at least 2 minutes or until gelatin is completely dissolved. Mix juice and ice cubes to measure 1 3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with a wire whisk.

Pour half the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining sauce on top. Refrigerate at least 4 hours or until firm. Serves 10