Lemon Bavarian Cream with Raspberry Sauce

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
86.3
Calories from Fat
30
% Daily Value
Total Fat
4.8g
7%
Saturated Fat
2.8g
14%
Trans Fat
0g
Cholesterol
15.2mg
5%
Sodium
6.8mg
0%
Total Carbohydrate
11.1g
4%
Dietary Fiber
3.6g
14%
Sugars
5.4g
Protein
1.4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
37.60%
38%
Calcium
4%
4%
Iron
2.40%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.