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Lemon Mousse Cornucopias Recipe

Lemon Mousse Cornucopias Recipe
Lemon Mousse Cornucopias Recipe photo by Taste of Home
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Lemon Mousse Cornucopias Recipe

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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
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Lemon Mousse Cornucopias in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p149

Nutritional Facts

1 each: 417 calories, 28g fat (15g saturated fat), 87mg cholesterol, 245mg sodium, 36g carbohydrate (14g sugars, 0 fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
  5. 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.
Originally published as Lemon Mousse Cornucopias in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p149

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