Lemon Cream with Raspberries and Gingersnap Topping

Preparation

1. Step 1

   In a small bowl, stir together the gingersnap crumbs and lemon zest. Sprinkle a thin layer into dessert bowls or wine goblets. Set the remaining mixture aside.

   Step 2

   Put the boiling water and gelatin in a food processor or blender. Process until the gelatin is dissolved.

   Step 3

   If using ice cubes, stir them into the gelatin mixture until well blended or the ice has melted. If using cold water, stir until well blended.

   Step 4

   Add the whipped topping and cream cheese and process until smooth. Pour into the dessert bowls or wine goblets. Refrigerate until firm, about 1 hour.

   Step 5

   Meanwhile, in another small bowl, gently stir together 1 1/2 cups raspberries and the confectioners’ sugar and vanilla. Pour into a fine-mesh sieve. Using a rubber scraper, press the mixture back into the bowl. Discard the solids. Set aside.

   Step 6

   When the gelatin is firm, top with the raspberry mixture, then with the remaining gingersnap mixture. Garnish with the remaining 1/4 cup plus 2 tablespoons raspberries.

2. Cook’s Tip on storing Fresh Raspberries

   Step 7

   Fresh raspberries are quite perishable, so don’t count on keeping them in the refrigerator for more than a day or two after you buy them. 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. Blot the remaining berries with paper towels. If you aren’t 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. For longer storage, first rinse the berries, drain them thoroughly, and pat them dry with paper towels. Spread them in a single layer on a baking sheet with shallow sides and freeze them. When they are solidly frozen, transfer them to an airtight plastic freezer bag and keep frozen for up to nine months.

3. Cook’s Tip on using frozen Raspberries

   Step 8

   You don’t need to thaw frozen raspberries before using them in recipes, but you may need to add a few minutes to the cooking time. 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.

4. Nutrition information

   Step 9

   (Per serving)

   Step 10

   Calories: 93

   Step 11

   Total fat: 1.0g

   Step 12

   Saturated: 0.5g

   Step 13

   Trans: 0.0g

   Step 14

   Polyunsaturated: 0.0g

   Step 15

   Monounsaturated: 0.5g

   Step 16

   Cholesterol: 2mg

   Step 17

   Sodium: 150mg

   Step 18

   Carbohydrates: 16g

   Step 19

   Fiber: 2g

   Step 20

   Sugars: 7g

   Step 21

   Protein: 3g

   Step 22

   Calcium: 61mg

   Step 23

   Potassium: 68mg

5. Dietary Exchanges

   Step 24

   1 other carbohydrate