Lemon Cream with Raspberries and Gingersnap Topping

• 8 low-fat gingersnaps (lowest sodium available), finely crushed
• 1 teaspoon grated lemon zest
• 3/4 cup boiling water
• 1 box (4-serving size) sugar-free lemon gelatin
• 1 cup ice cubes or 2/3 cup cold water
• 1 cup frozen fat-free whipped topping, thawed in refrigerator
• 2 ounces fat-free cream cheese
• 1 1/2 cups fresh or frozen unsweetened raspberries, thawed if frozen, and 1/4 cup plus 2 tablespoons fresh raspberries (optional), divided use
• 1 tablespoon confectioners sugar
• 1/4 teaspoon vanilla extract

1. In a small bowl, stir together the gingersnap crumbs and lemon zest.
2. Sprinkle a thin layer into dessert bowls or wine goblets.
3. Set the remaining mixture aside.
4. Put the boiling water and gelatin in a food processor or blender.
5. Process until the gelatin is dissolved.
6. If using ice cubes, stir them into the gelatin mixture until well blended or the ice has melted.
7. If using cold water, stir until well blended.
8. Add the whipped topping and cream cheese and process until smooth.
9. Pour into the dessert bowls or wine goblets.
10. Refrigerate until firm, about 1 hour.
11. Meanwhile, in another small bowl, gently stir together 1 1/2 cups raspberries and the confectioners sugar and vanilla.
12. Pour into a fine-mesh sieve.
13. Using a rubber scraper, press the mixture back into the bowl.
14. Discard the solids.
15. Set aside.
16. When the gelatin is firm, top with the raspberry mixture, then with the remaining gingersnap mixture.
17. Garnish with the remaining 1/4 cup plus 2 tablespoons raspberries.
18. Fresh raspberries are quite perishable, so dont count on keeping them in the refrigerator for more than a day or two after you buy them.
19. Remove them from the container as soon as you get them home, and discard any moldy berries to keep the mold from spreading to the other berries.
20. Blot the remaining berries with paper towels.
21. If you arent going to eat the berries the day of purchase, spread the unrinsed berries in a shallow pan or on a plate, cover them with paper towels, then wrap the pan or plate in plastic wrap.
22. For longer storage, first rinse the berries, drain them thoroughly, and pat them dry with paper towels.
23. Spread them in a single layer on a baking sheet with shallow sides and freeze them.
24. When they are solidly frozen, transfer them to an airtight plastic freezer bag and keep frozen for up to nine months.
25. You dont need to thaw frozen raspberries before using them in recipes, but you may need to add a few minutes to the cooking time.
26. Also, frozen berries exude more juice than their fresh counterparts, so when using frozen berries in pies, cobblers, crisps, and similar dishes, use less liquid and more thickener.
27. (Per serving)
28. Calories: 93
29. Total fat: 1.0g
30. Saturated: 0.5g
31. Trans: 0.0g
32. Polyunsaturated: 0.0g
33. Monounsaturated: 0.5g
34. Cholesterol: 2mg
35. Sodium: 150mg
36. Carbohydrates: 16g
37. Fiber: 2g
38. Sugars: 7g
39. Protein: 3g
40. Calcium: 61mg
41. Potassium: 68mg
42. 1 other carbohydrate

lemon zest, boiling water, sugar, cold water, topping, cream cheese, fresh raspberries, confectioners sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/lemon-cream-with-raspberries-and-gingersnap-topping-391933 (may not work)