Lemon Mousse with Raspberries
 
 
adrienne l. butler 
silver spring, md. 
 
2   lemons
1/2 lb.  cream cheese at room temperature
3/4 cup  sugar
1/4 tsp  vanilla extract
1 cup  heavy cream
1 pint  raspberries
 
grate 2 teaspoons of the yellow zest from the lemons and squeeze 3 
tablespoons juice. 
with an electric mixer set at medium speed, beat the cream cheese, 
lemon zest and juice, the sugar and vanilla until smooth. beat the 
heavy cream until it holds soft peaks. gradually fold the whipped 
cream into the cream cheese mixture. 
spoon mousse into individual glasses and smooth the top. cover and 
chill several hours or overnight. 
top with raspberries before serving. 
 
-- 
(ID: 4532) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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