Delightful Lemon Mousse Recipes

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FAST LIGHT LEMON MOUSSE



Fast Light Lemon Mousse image

This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 8

3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon zest
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional

Steps:

  • In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 145 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 29g carbohydrate, Fiber 0 fiber), Protein 3g protein.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 8 servings

Number Of Ingredients 6

2 packages lemon instant pudding
Milk, amount depends on pudding brand, check panel on box
2 cups heavy cream, whipped
2 rounded tablespoons sugar
1/2 pint raspberries, for garnish
Store bought butter cookies or shortbread rounds

Steps:

  • In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE



Delightful Lemon Mousse With Raspberry Sauce image

Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 7

1 1/2 cups boiling water
1 (6 ounce) package sugar-free lemon gelatin
2 teaspoons grated lemon peel
ice cube
1 cup cold apple juice
1 (8 ounce) container Cool Whip Free, thawed
1 (10 ounce) package frozen raspberries, thawed, pureed in blender

Steps:

  • STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
  • POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
  • REFRIGERATE 4 hours or until firm.
  • Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE



Delightful Lemon Mousse with Raspberry Sauce image

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

1-1/2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
2 tsp. lemon zest
ice cubes
1 cup cold apple juice
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed

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

DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE



Delightful Lemon Mousse with Raspberry Sauce image

Layer pureed raspberry sauce with fluffy, creamy lemon mousse for an easy and beautiful fruit dessert.

Provided by Allrecipes Member

Time 4h15m

Yield 10

Number Of Ingredients 7

1 ½ cups boiling water
1 pkg. (8 serving size) JELL-O Lemon Flavor Sugar Free Gelatin
2 teaspoons grated lemon zest
1 cup ice cubes
1 cup cold apple juice
1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed
1 (10 ounce) package frozen raspberries, thawed, pureed in blender

Steps:

  • Stir boiling water into gelatin and lemon zest in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
  • Pour half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 11.3 g, Fiber 0.8 g, Protein 8.8 g, Sodium 479 mg, Sugar 9.8 g

LEMON MOUSSE NAPOLEONS



Lemon Mousse Napoleons image

This recipe makes more phyllo crisps (the building-block wafers of the napoleons) than you'll need-they can replace any that break along the way and are delicious on their own.

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup shelled natural pistachios
1/3 cup sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
3 (17- by 12-inch) phyllo sheets
3 1/2 tablespoons unsalted butter, melted and cooled
1 cup chilled heavy cream
1 cup lemon curd
Garnish: confectioners sugar for dusting
parchment paper

Steps:

  • Preheat oven to 350°F.
  • Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve.
  • Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter. Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo. Brush phyllo with some butter and sprinkle with remaining nut sugar. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter. Chill phyllo 10 minutes.
  • Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle. Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total. Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart. Cover triangles with another piece of parchment and a baking sheet (as a weight). Bake in lower third of oven until golden, 15 to 18 minutes. Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.
  • Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
  • Put 1 crisp on each of 8 plates. Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse. Top with crisps. Sprinkle reserved chopped nuts around napoleons.

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