Lemon Mousse With Raspberry Sauce Recipes

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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

LEMON CAKE WITH RASPBERRY MOUSSE



Lemon Cake with Raspberry Mousse image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired

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 MOUSSE WITH RASPBERRY SAUCE



Lemon Mousse With Raspberry Sauce image

This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 large eggs
6 large egg yolks
1 1/2 cups sugar
1 cup lemon juice, strained
2 tablespoons minced lemon peel
14 tablespoons well-chilled unsalted butter, cut into pieces
3/4 cup chilled whipping cream
1 1/2 cups fresh raspberries or 1 1/2 cups frozen unsweetened raspberries, thawed
2 tablespoons sugar (or more)
fresh mint sprig, for garnish

Steps:

  • Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
  • Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
  • Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
  • Remove from heat and whisk in butter.
  • Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
  • Whip cream in medium bowl to soft peaks.
  • Fold cream into lemon mixture just until combined.
  • Spoon mousse into individual serving glasses.
  • Cover and refrigerate until set, about 2 hours.
  • (Can be prepared one day ahead.).
  • Coarsely mash berries in small bowl using fork.
  • Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
  • Cover and refrigerate 1 hour to release juices.
  • (Can be prepared one day ahead.).
  • Spoon sauce over centers of mousse, garnish with mint sprigs and serve.

Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8

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.

LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD



Lemon & raspberry mousse with pistachio & ginger shortbread image

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

200ml double cream
1 lemon, zested
200g lemon curd
100ml thick Greek-style yogurt
200g frozen raspberries, defrosted
½ tbsp icing sugar
100g softened butter, plus extra for the tin
50g caster sugar, plus ½ tbsp
1 tsp ground ginger
25g crystalised ginger, finely chopped
25g pistachios, roughly chopped
175g plain flour

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

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-RASPBERRY MOUSSE



Lemon-Raspberry Mousse image

Time 30m

Number Of Ingredients 11

48 Vanilla Wafers
3/4 cup Boiling Water (minus 2 tablespoons)
2 Tablespoons fresh lemon juice
1 (3 oz) package lemon jello
1 cup ice cubes
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 teaspoon lemon zest
1 (8 ounce) tub cool whip
1/3 cup raspberry preserves
Fresh fruit - raspberries, kiwi and blueberries

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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Top Asked Questions

How do you make lemon mousse with raspberries?
Blend 2 cups (500 mL) of whipped topping into the lemon pie filling; spoon into dessert dishes and chill. Mash raspberries with fork. Blend into remaining whipped topping. Before serving, spoon raspberry cream on top of lemon mousse.
What can I do with raspberries?
Mash raspberries with fork. Blend into remaining whipped topping. Before serving, spoon raspberry cream on top of lemon mousse.
How do you cook frozen raspberries for a lemon pie?
frozen, unsweetened raspberries (thawed) Cook lemon pie filling with eggs and water according to package directions. Cover surface of pie filling with plastic wrap to prevent a film from forming; refrigerate until cold. Blend 2 cups (500 mL) of whipped topping into the lemon pie filling; spoon into dessert dishes and chill.

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