Foodie Friday #27

Im so happy today is Friday because that means I get to share my awesome Mother's Day dessert with you!!  I was so happy to make this for my mom because its light, fresh, and as close to healthy as a dessert can be.  My mom isnt a big fan of sweets so this was the perfect one to make.  I think the lemon and raspberry help tone down the sweetness and thats just fine because its the perfect blend of happiness in your mouth.  Great summer dessert too since summer berries are now fully in season and wont cost you an arm and a leg to buy!  Truth be told I forgot to add the Cool Whip and berries on the top but I remembered for the picture so thats what counts.  You can serve without the topping but it does seem like its missing something.

You could probably go crazy with the flavor combination but I love lemon so that will always be lemon.  I did sub blackberry preserves for the raspberry and it tasted great too.  Just make sure if you are going to sub you use preserves, jelly doesnt have the same consistency as preserves and wont set the same.  Now on to the dessert!!

Lemon-Raspberry Mousse Squares

(A Kraft recipe)

Servings: 12      Prep Time: 15min    Cook Time: 0     Cool Time: 4hrs    Difficulty: Easy

Ingredients

·         48 NILLA Wafers, divided

·         3/4 cup  boiling water

·         1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

·         1 cup  ice cubes

·         1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

·         1/4 cup  sugar

·         2 tsp. lemon zest

·         1 tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided

·         1/3 cup raspberry preserves

·         1-1/2 cups  fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)

Instructions

  

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted. 

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP. 

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers. 

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.

I love this dessert its so light fresh and delicious.  I hope you enjoy it too!

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