Lemon Cream with Raspberries
Serves 4; 1/2 cup pudding, 1 tablespoon raspberry mixture, and 2 tablespoons cookie mixture per serving
Terrific all by itself, this lemon cream is even more delicious with a double dose of raspberries plus gingersnaps and lemon zest.
8 reduced-fat gingersnaps, finely crushed
1 teaspoon grated lemon zest
3/4 cup boiling water
0.3-oz. box sugar-free lemon gelatin (small box)
1 cup ice cubes or 2/3 cup cold water
1 cup frozen fat-free or light whipped topping, thawed
2 ounces fat-free or light cream cheese
1 cup fresh or frozen unsweetened raspberries, thawed if frozen
1 tablespoon confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 cup fresh raspberries (optional)
In a small bowl, stir together the gingersnap crumbs and lemon zest. Sprinkle a thin layer into dessert bowls or wine goblets. Set the remaining mixture aside.
Put the boiling water and gelatin in a blender or food processor. Holding down the lid tightly, blend until the gelatin dissolves.
Add the ice cubes or cold water and stir until well blended or the ice has melted.
Add the whipped topping and cream cheese and blend until smooth. Pour into the bowls or goblets. Refrigerate until firm, about 1 hour.
Meanwhile, in another small bowl, gently stir together 1 cup raspberries, confectioners’ sugar, and vanilla.
When the gelatin is firm, top with the raspberry mixture, then with the remaining gingersnap mixture. Garnish with the 1/4 cup raspberries.
Nutrition Analysis (per serving)
Total Fat 1.5 g
Saturated 0.5 g
Polyunsaturated 0.0 g
Monounsaturated 0.5 g
Cholesterol 3 mg
Sodium 184 mg
Carbohydrates 22 g
Fiber 2 g
Sugars 10 g
Protein 4 g
Calcium 50 mg
Potassium 78 mg
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.