Lemon Bavarian Cream with Raspberry Sauce

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

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

Directions

  1. 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. 2 With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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