Delightful Lemon Mousse with Raspberry Sauce

1. 1

   Pour boiling water over dry jelly powder in large bowl; stir 2 min.

2. 2

   until completely dissolved.

3. 3

   Add enough ice cubes to apple juice to measure 1-3/4 cups.

4. 4

   Add to jelly along with the lemon peel; stir until slightly thickened.

5. 5

   Refrigerate 5 to 10 min.

6. 6

   if jelly requires more thickening.

7. 7

   Stir in whipped topping with wire whisk until well blended.

8. 8

   Spoon 1 Tbsp.

9. 9

   of the raspberry puree into each of 12 dessert dishes; top each with about 1/2 cup of the jelly mixture.

10. 10

    Drizzle with remaining raspberry puree.

11. 11

    Refrigerate 4 hours or until firm.

12. 12

    Store leftovers in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.