Raspberry-Lemon Mousse Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1 qt. vanilla ice cream
1 6-oz. can frozen raspberry-lemon punch
1 egg white
1/2 c. sugar
1 c. whipping cream
1 10-oz. package frozen raspberries
Directions
Let ice cream soften slightly at room temperature.
Spread ice cream evenly in bottom of 9 x 9 x 2-inch pan; freeze until firm.
Thaw punch; combine with 2 tablespoons water in cup.
Beat egg white until soft peaks form.
Add sugar gradually, beating until stiff peaks form.
Fold punch into meringue slowly until completely blended.
Heat cream until stiff peaks form.
Thaw raspberries; fold into cream.
Fold raspberry mixture into meringue mixture; spoon evenly over ice cream in pan.
Freeze for 3 hours or until firm.
Spread ice cream evenly in bottom of 9 x 9 x 2-inch pan; freeze until firm.
Thaw punch; combine with 2 tablespoons water in cup.
Beat egg white until soft peaks form.
Add sugar gradually, beating until stiff peaks form.
Fold punch into meringue slowly until completely blended.
Heat cream until stiff peaks form.
Thaw raspberries; fold into cream.
Fold raspberry mixture into meringue mixture; spoon evenly over ice cream in pan.
Freeze for 3 hours or until firm.
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