Lemon Raspberry Mousse Squares Recipes

RASPBERRY LEMON SQUARES

Steps:

• Preheat oven to 325 degrees F. Line a 9×13-inch baking dish with foil and coat generously with cooking spray.
• Beat cake mix, melted butter, 1 egg, and lemon zest to a soft dough. Press into the bottom of the prepared dish.
• Add rasberries to a blender or food processor and puree until liquified. Pour through a flour sifter to remove seeds.
• Beat cream cheese, 2 eggs, and powdered sugar until smooth, about 1-2 mins. And 3/4 cup raspberry puree and lemon juice, and beat until well combined. Pour on top of crust.
• Bake at 325 degrees F for 40-45 minutes until edges are set and start to crack. Middle will still be slightly gooey. Let cool and set completely before cutting into squares. You can put the pan in the refrigerator to speed up the cooling process.
• Just before serving, top with a dusting of powdered sugar.

LEMON-RASPBERRY MOUSSE

Steps:

• Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
• Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
• Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
• Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
• Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
• Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.

LEMON-RASPBERRY MOUSSE SQUARES

Steps:

• Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
• Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip®.
• Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
• Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip® and fruit.Variation: Prepare as directed, using Jell-O® Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.Each serving provides: 0.5g trans fat, 6%DV vitamin A, 20%DV vitamin C, 4%DV calcium, and 2%DV iron. Exchange: 1 1/2 Starch, 1 Fruit, 2 Fat.

RASPBERRY-LEMON SQUARES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• Press dough evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely in pan on cooling rack.
• Meanwhile, in food processor, place 2 cups raspberries. Cover; process until smooth. Into medium bowl, strain raspberries through strainer to remove seeds. Add granulated sugar, lemon peel, lemon juice, egg, egg whites and salt; mix well. Stir in flour with whisk just until blended. Spread cream cheese spread over baked cookie crust. Pour raspberry filling over cream cheese layer.
• Bake 50 to 55 minutes or until filling is set. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 3 rows by 3 rows.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Top squares with whipped cream and 1 cup raspberries. Garnish with lemon twists.

LEMON-RASPBERRY MOUSSE

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!