Lemon Mousse with Raspberry Sauce

(Courtesy of Kraft)

Ingredients:
1 1/2 c. boiling water
1 pkg. (0.6 oz.) Jello lemon flavor sugar-free gelatin
2 tsp. lemon zest
Ice cubes
1 c. cold apple juice
1 tub (8 oz.) cool whip whipped topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed


Directions:
Add boiling water to combined gelatin mix and lemon zest in a large bowl; stir 2 minutes until gelatin is completely dissolved.  Add enough ice to apple juice to measure 1 3/4 cups.  Stir into gelatin until slightly thickened.  Whisk in cool whip.


Blend raspberries in blender until smooth; spoon half evenly into 10 dessert dishes.  Top with gelatin mixture and remaining raspberry sauce.


Refrigerate 4 hours or until firm.