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Lemon Mousse Pie

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Submitted by suzq

YIELD

servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch baked, cooled
Filling
1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
½ 118
CUP ML LEMON JUICE
¼ 59
CUP ML WATER
1 5
TEASPOON ML LEMON ZEST
grated
8 8
FOOD COLORING
yellow *
8 231.2
OUNCES ML/G CREAM CHEESE
1 237
2 473
CUPS ML WHIPPED CREAM
whipped

Directions

Combine gelatin, lemon juice and water, Stir over medium heat until dissolved.

Stir in peel and food coloring.

Set aside.

Combine cream cheese and sugar until smooth, add to gelatin mixture.

Refrigerate 15 minutes until thick.

Fold in whipped cream, spoon into pie crust.

Refrigerate 1 hour or until firm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 570 59% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 419mg 17%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 2%
Sugars g
Protein 17g
Vitamin A 20% Vitamin C 24%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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