Lemon Mousse With Raspberries

Adrienne L. Butler
Silver Spring, Md.

2 lemons
1/2 pound cream cheese at room temperature
3/4 cup sugar
1/4 teaspoon vanilla extract
1 cup heavy cream
1 pint raspberries

Grate 2 teaspoons of the yellow zest from the lemons and squeeze 3
tablespoons juice.
With an electric mixer set at medium speed, beat the cream cheese,
lemon zest and juice, the sugar and vanilla until smooth. Beat the
heavy cream until it holds soft peaks. Gradually fold the whipped
cream into the cream cheese mixture.
Spoon mousse into individual glasses and smooth the top. Cover and
chill several hours or overnight.
Top with raspberries before serving.

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