Frozen Lemon Mousse Roulade

This creamy ice-cream roll resembles a lemony version of key lime pie filling. Serve it for dessert at a summer cookout.

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Frozen Lemon Mousse Roulade
Makes: 10  servings Prep 15 mins Freeze 4 hrs to 24 hrs

Ingredients

  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup  plus 1 teaspoon fresh lemon juice, divided
  • 1 teaspoon  grated lemon peel
  • 1 cup  heavy or whipping cream
  • 1/2 cup  coarse vanilla wafer crumbs
  • 1/3 cup  shelled pistachios, chopped
  • 1/4 cup  honey
  • Raspberries, for garnish

Directions

1. Line a 15-1/2x10-1/2-inch jelly-roll pan with plastic wrap. Stir condensed milk, 1/2 cup of the lemon juice, and the lemon peel in a medium bowl until smooth. Beat cream in a large mixer bowl until stiff. Fold cream into lemon mixture. Spread mousse evenly in prepared jelly-roll pan. Sprinkle evenly with crumbs and pistachios, pressing gently into mousse. Cover and freeze until firm, 2 hours.

2. Uncover mousse and let stand at room temperature just until pliable, 5 to 7 minutes. Using plastic wrap as a guide, roll tightly from long side. Cover and freeze 2 hours or overnight.

3. Microwave honey in microwave proof cup on High 40 seconds. Stir in remaining 1 teaspoon lemon juice. To serve, unwrap roulade and cut into 1/2-inch slices. Arrange 3 slices on each dessert plate. Drizzle with honey mixture and garnish with raspberries, if desired. Makes 10 servings.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)290,
  • Fat, total(g)15,
  • chol.(mg)48,
  • sat. fat(g)8,
  • carb.(g)35,
  • pro.(g)5,
  • sodium(mg)73,
  • Percent Daily Values are based on a 2,000 calorie diet
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