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Lemon Mousse Cornucopias

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

20 ServingsPrep: 45 min. + chilling Bake: 10 min. + cooling

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.

2 of 2

Lemon Mousse Cornucopias (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.