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| Lemon
Cloud With Raspberry Coulis |
| 1
can (22 ounces) lemon pie filling
1 orange, grated rind and juice
8 ounces frozen lite whipped dessert topping,
thawed
1 package (3 ounces) ladyfingers
1 large banana, diced
1 package (10 oz) frozen red raspberries in
syrup, thawed, undrained
Mint sprigs for garnish |
| Make
lemon cloud by stirring pudding, orange rind, and juice together in
large bowl. Fold in 6 ounces of the whipped topping. Break ladyfingers
apart, leaving each pair of halves intact. Break each pair into thirds;
fold into lemon mixture. Chill at least 2 hours. Before serving, fold
diced banana into the dessert.
Make raspberry coulis by pureeing raspberries
in blender or food processor to make a sauce. Sauce may be strained, if
desired.
To serve, spoon about 1½ tablespoons of coulis
into dessert dish or sherbet glass; mound lemon cloud on top. Garnish
each with a dab of the remaining whipped topping and a mint sprig.
10 to 12 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
