Lemon Bavarian Cream with Raspberry Sauce

This is a light, delicious dessert we made sometime around Christmas! I, of course, am a lemon lover so it's right up my ally but I think it can be enjoyed by everyone. :) We had lots of raspberry sauce leftover so you could cut that part in half or use the leftovers over ice cream.

Lemon Bavarian Cream with Raspberry Sauce

1 (3 oz) pkg lemon flavor gelatin

3/4 C boiling water

2 C ice cubes

2 tsp grated lemon peel

2 Tbsp lemon juice

2 C frozen light whipped topping, thawed

1 (10 oz) pkg frozen raspberries in syrup*, thawed

1 Tbsp powdered sugar

In a medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice. With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate about 1 hour or until set.

Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries and powdered sugar. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.

To serve, spoon about 1/2 cup lemon mixture into each of 6 dessert dishes. Top each with 2-3 tablespoons raspberry sauce. If desired, garnish with fresh raspberries and mint leaves.

*If you can't find raspberries in syrup just mix the thawed raspberries with about 1/2 C sugar and let it sit while you make the rest.

We used a medium cookie scoop and put three small scoops in each bowl - darling. ;)

Recipe is from a Pillsbury Holiday cookbook.