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Lemon Bavarian Cream w/Raspberry Sauce




Source of Recipe


Pillsbury


Recipe Introduction


Prep Time: 20 minutes (Ready in 1 hour 20 minutes)


List of 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 whipping topping, thawed
1 (10-oz.) pkg. frozen raspberries in syrup, thawed
1 tablespoon powdered sugar

Recipe



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 about 1 hour or until set.

Meanwhile, in blender container or food processor bowl with metal blade, 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 sauce. If desired, garnish with fresh raspberries and mint leaves.

6 servings