Ingredients

• 48 vanilla wafers
• 8 ounces cream cheese
• 1/4 cup granulated sugar
• 2  teaspoons lemon zest
• 1 small box lemon gelatin
• 3/4 cup boiling water
• 1 cup ice
• 4 scoops vanilla whey protein powder
• 8 ounces Cool Whip^® frozen dessert topping, thawed
• 1/3 cup raspberry preserves
• 1 cup fresh raspberries

Preparation

1. Line an 8” x 8” pan with plastic wrap.
2. Line bottom of pan with 16 vanilla wafers.
3. Using a mixer, beat cream cheese, sugar and lemon zest together.
4. Pour gelatin powder in a separate bowl and add boiling water. Stir until completely dissolved. Add ice cubes.
5. When ice cubes are completely melted, gradually add gelatin and protein powder to cream cheese mixture.
6. Whisk in Cool Whip and combine ingredients.
7. Pour half of the mixture over the wafers, and top with another 16 vanilla wafers.
8. Lightly heat raspberry preserves and brush on top of vanilla wafers with a pastry brush.
9. Pour the other half of mixture on top of raspberry preserves and top with 16 remaining wafers, cover and refrigerate for 4 hours.
10. Before serving remove mousse from the pan by placing a tray on top of the pan and flipping it. Remove pan and plastic wrap.
11. Cut into 12 servings and top with remaining Cool Whip and raspberries.

Helpful hints

• Use fresh strawberries, peaches or fresh blueberries instead of raspberries if desired.
• This recipe can be made suitable for diabetes by using Splenda^® granular sweetener instead of sugar, sugar-free gelatin, low-fat cream cheese and Cool Whip^® Lite whipped topping. Calories are reduced to 200, carbohydrate 21 g and fat 8 g.
•  For a lower protein diet omit the protein powder.
• Toni uses Body Fortress Super Advanced Whey Protein powder^® which contains 26 grams of protein per scoop. Ask your dietitian for a recommended brand if this one is unavailable.