Old CL Recipe

[Jennie]

Could anyone post the recipe for

"Frozen Lemon Mousse with Blackberry-Raspberry Sauce"

Cooking Light, April 1999, p. 170

My mother made this for Christmas last year and would like to make it again. We can't find this issue, however, and our local library doesn't subscribe to CL.

I would greatly appreciate your help.

Thanks,
Jennie S.

[RobinC]

This looks like the one you are looking for.

Frozen Lemon Mousse with Blackberry-Raspberry Sauce

1 envelope unflavored gelatin
2 tablespoons water
3 large egg whites
1 cup sugar
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon rind
1 teaspoon lemon extract
1 cup frozed whipped topping, thawed
3/4 cup lemon fat-free yogurt (such as Yoplait)
Dash of salt
Blackberry-Rasberry Sauce
Lemon Rind Strips (optional)

Sprinkle gelatin over water in a small microwave safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, and stir until gelatin dissolves; cool slightly.

Beat egg whites at high speed of a mixer until soft peaks form. Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until a candy thermometer registers 240. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes). Beat in gelatin mixture, grated lemon rind, and lemon extract. Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins. Cover and freeze 4 hours or up to 24 hours. Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.

Yield: 8 servings (1 mousse and 2 tablesppons sauce)

Blackberry-Raspberry Sauce

1/2 cup sugar
1/3 cup water
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries
1 tablesppon fresh lemon juice

Combine sugar and water in a small saucepan, and bring to a boil. Cook over medium heat 1 minute, stirring until sugar dissolves. Combine sugar syrup, blackberries, raspberries, and lemon juice in a blender. Pulse mixture 3 times or until berries are chopped. Cover and chill.

Yield: 1 3/4 cups

[Jennie]

That's exactly it!
Thank you so much, RobinC