LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE

Lemon Bavarian Cream with Raspberry Sauce image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 6

Number Of Ingredients 10

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

Steps:

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 whipped topping into gelatin. Refrigerate until set, about 1 hour.
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.
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.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g