Lemon Bavarian Cream with Raspberry Sauce

Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.

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  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 10
  • servings 6
 

Ingredients

1
box (3 oz) lemon-flavored gelatin
3/4
cup boiling water
2
cups ice cubes
2
teaspoons grated lemon peel
2
tablespoons lemon juice
2
cups frozen (thawed) reduced-fat whipped topping
1
package (10 oz) frozen raspberries in syrup, thawed
1
tablespoon powdered sugar
Fresh raspberries, if desired
Fresh mint leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
  • 2 With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
  • 3 Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  • 4 Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
  • 1 In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
  • 2 With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
  • 3 Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  • 4 Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.

EXPERT TIPS

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Expert Tips

Strawberries can be used in the sauce instead of the raspberries.

The sauce can be made up to one day in advance. Cover and refrigerate it until serving time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
85mg
85%;
Total Carbohydrate
33g
33%
(Dietary Fiber
2g
2%
  Sugars
29g
29%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
15%;
Calcium
2%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.