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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Bavarian Cream with Raspberry Sauce Recipe

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This recipe for Lemon Bavarian Cream with Raspberry Sauce is from The McCauley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 oz.) pkg. lemon flavor gelatin
3/4 cup boiling water
2 cups ice cubes
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 cups frozen light whipped topping, thawed
1 (10 oz) pkg. frozen raspberries in syrup, thawed
1 tablespoon powdered sugar
Directions:
Directions:
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. With wire whisk or electric mixer at low speed, thoroughly blend whipping toppping into gelatin. Refrigerate 1 hour or until set.

Meanwhile, in blender or food processor, combine raspberries and powdered sugar. Cover, blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.

To serve, spoon about 1/2 cup lemon mixture into each of 6 dessert dishes. Top each with 2 to 3 tablespoons of raspberry sauce. Garnish with fresh raspberries and mint leaves if desired.

Note: You can use strawberries instead of raspberries if you prefer.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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