Delightful Lemon Mousse

READY IN: 4hrs 10mins
Recipe by Charlotte J

Cook time is the chill time for this sugar free mousse. This uses the large 8 serving size box of jello. 12/3/08 I'm editing this recipe to take away 1 1/4 cups of liquid since there has been problems with the amounts used.

Top Review by iCAnCOoK

I don't know what I did wrong! The whip topping separated from the jello, and the remaining jello didn't set at all, in keeping with a consistency of egg whites. If I made it again, I wouldn't add the ice to the apple juice, and allow more time to set.

Ingredients Nutrition

  • 34 cup boiling water (was 1 1/2 c)
  • 1 (5/8 ounce) package sugar-free lemon Jell-O powder
  • 2 teaspoon lemons, rind of, grated
  • 12 cup cold apple juice (was 1 c)
  • 1 (8 ounce) containercool whip fat-free whipped topping, thawed
  • 1 (10 ounce) package frozen raspberries, thawed pureed in blender


  1. Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
  2. Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
  3. Stir into gelatin until slightly thickened.
  4. Stir in whipped topping with wire whisk.
  5. Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
  6. Refrigerate 4 hours or until firm.
  7. Note: I reduced the amounts of liquid after problems with this recipe.

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