Love for Food

Whenever I think of a trifle, I think of the Friend's episode where Rachel attempts to make one but the cookbook pages get stuck together. Despite all her hard effort, Rachel accidentally puts ground meat in the dish. It's funny because I can totally see myself doing something like that. This recipe for Lemon-Raspberry Mousse Squares resembles a trifle. In contrast it’s easy to make and won't send anyone gagging to the bathroom or throwing it off your balcony. I found this recipe in Southern Living Magazine and changed it to make it more figure friendly. I am always searching for just the right thing to bring to a dinner party. Lemon-Raspberry Squares are it. These look and taste great but are fast, easy, and cheap. This recipe is perfect for spring/summer. The lemon berry mix makes this a light and refreshing dessert. Many other people may bring dessert to a party or BBQ. But if you eat this one you can still wear a bikini to the beach the next day.
Recipe: serves 12
Ingredients: 48 low fat NILLA Wafers 1/2 cup boiling water 1 package (3oz.) sugar free lemon flavor jello gelatin 1 cup ice cubes 1 package (8oz) low fat cream cheese, softened 1 tub (8oz.) sugar free Cool Whip 2 teaspoon lemon zest 1/4 teaspoon vanilla 1/3 cup raspberry sugar free preserves 1/4 cup Splenda 1 1/2 cups fresh fruit Method:

• Stand 16 wafers around the edge of plastic wrapped 8 inch square pan. Add boiling water to gelatin mix and stir for about two minutes or dissolved. Stir ice until melted.
• Beat cream cheese, Splenda, and lemon zest. Gradually beat in gelatin. Whisk in two cups of Cool Whip.
• Pour half the gelatin mixture into prepared pan, cover with 16 wafers. Microwave preserves on high for 15 seconds or until melted, brush onto wafers. Top with remaining gelatin mixture and wafers.
• Refrigerate four hours or until firm. Invert dessert onto plate, top with remaining Cool Whip and fruit.