Delightfully Lemon Mousse with Raspberry Sauce

Saturday, September 10, 2011 8:12 AM Posted by The Cookie Cutter Diva 0 comments
What You Need1-1/2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
2 tsp. lemon zest
Ice cubes
1 cup cold apple juice
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed
Make It
ADD boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.

BLEND raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.

REFRIGERATE 4 hours or until firm.
Kraft Kitchens TipsSubstitutePrepare using 2 pkg. (0.3 oz. each) JELL-O Lemon Flavor Sugar Free Gelatin.Variation Substitute orange juice for the apple juice, and frozen strawberries for the raspberries.

Apple Slice Cookies

8:03 AM Posted by The Cookie Cutter Diva 0 comments
2tablespoons red decorator sugar
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2tablespoons miniature semisweet chocolate chipsBlack string licorice, cut into 1-inch pieces.

1 Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes. 2 Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough. 3 Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks. .