Lemon Cheesecake Mousse
Skip the heavy chocolate desserts for a light, refreshing lemon cheesecake mousse. This bright citrus treat is the perfect ending to any warm weather meal!
- 1 3 oz pkg lemon jello NOT pudding
- 1/2 cup boiling water
- 1 8 oz pkg cream cheese softened
- 1/2 cup cold water
- 1 cup cool whip
- fresh berries for garnish
- whipped cream for garnish
- mint leaves for garnish
To a medium mixing bowl, add the jello powder. Pour in the boiling water, and whisk until the jello's completely dissolved.
To a blender add the jello water, cream cheese, and cold water. Blend for 60 seconds, or until the mixture's completely smooth.
Pour the mixture back into the mixing bowl, and using a spatula fold in the cool whip until completely incorporated.
Pour the mixture evenly out into 4-6 ramekins (depending on size), and chill them in the refrigerator for 2 hours or until set/firm.
Serve the chilled mousse topped with fresh berries, whipped cream, and mint leaves for garnish.
Calories: 202kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 198mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 530IU | Calcium: 52mg | Iron: 1mg