Lemon Mousse Cornucopias Recipe

Lemon Mousse Cornucopias Recipe photo by Taste of Home

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I turn refrigerated pie pastry into cute cornucopias to hold a sweet-tart lemon mousse. They're a refreshing dessert for Easter.—Carole Bess White, Portland, Oregon

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Lemon Mousse Cornucopias Recipe

Prep: 45 min. + chilling Bake: 10 min. + cooling

Yield: 20 Servings

45 10 55

Ingredients

20 ice cream sugar cones
2 packages (15 ounces each) refrigerated pie pastry
2 eggs, beaten
2 tablespoons coarse sugar
2 envelopes unflavored gelatin
1 cup lemon juice
1/2 cup cold water
2 teaspoons grated lemon peel
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
2 cups heavy whipping cream
Fresh mint leaves and lemon peel strips, optional

Directions

Cover sugar cones with foil; lightly spray with cooking spray. Cut pastry into 1-in.-wide strips; wrap strips around prepared cones, sealing seams. Brush with egg; sprinkle with coarse sugar.
Bake at 425° for 10-12 minutes or until golden brown. Cool for 10 minutes before removing pastry from cones to a wire rack to cool completely.
Meanwhile, in a small saucepan, sprinkle gelatin over lemon juice and water; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved; stir in lemon peel.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
In a small bowl, beat cream until stiff peaks form; fold into lemon mixture. Pipe into pastry cones; garnish with mint leaves and lemon peel strips if desired. Yield: 20 servings.

Nutritional Facts 1 serving (calculated without optional ingredients) equals 417 calories, 28 g fat (15 g saturated fat), 87 mg cholesterol, 245 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.

Originally published as Lemon Mousse Cornucopias in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p149