Apr 4th, 2011 by Marilyn
Lemon Mousse with Whipped Cream and Raspberry Recipe
The subtle lemon flavor of this Lemon Mousse Recipe along with its light airy texture is a satisfying ending to any four course meal.
Inspired by Bel Canto
Prep Time: 10 minutes Chill Time: 4 hours Serves: 10
Ingredients
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1 (21 ounce) can of lemon creme pie filling
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1 cup of heavy whipping cream
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1/2 cup cream cheese, softened
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1 1/2 cups plus 3/4 cup whipped topping
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1 teaspoon pure vanilla extract
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10 raspberries
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20 lemon wedges
Instructions
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In a large mixing bowl, combine lemon creme pie filling, heavy whipping cream, cream cheese, 1 1/2 cups whipped topping and vanilla. Mix with hand mixer until fluffy.
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Scoop into individual serving bowls and refrigerate for at least 4 hours.
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Right before serving, top each with a heaping tablespoon of whipped topping and one raspberry. Serve with lemon wedges.
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Desserts This post is filed under : creamy desserts, fresh fruit
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