Lemon Raspberry White Chocolate Mousse Cake

Ingredients
1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract

1/2 cup fresh raspberries, garnish
Directions
Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

Nutritional Information
Amount Per Serving Calories: 520 Total Fat: 33.2g Cholesterol: 97mg

Strawberry Chocolate Mousse Cake

Ingredients
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar
Directions
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Nutritional Information
Amount Per Serving Calories: 404 Total Fat: 31.1g Cholesterol: 76mg

JELL-O Strawberry Mousse Cups

Ingredients

* 3/4 cup boiling water
* 1 (4 serving size) package JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
* 1 cup ice cubes
* 2 cups COOL WHIP FREE Whipped Topping, thawed, divided
* 2 cups strawberries, sliced, divided

Directions

1. Stir boiling water into dry gelatin mix in large serving bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in 1-1/2 cups each of the whipped topping and strawberries until well blended.
2. Spoon evenly into six small dessert dishes. Refrigerate 2 hours or until firm.
3. Top with remaining 1/2 cup each whipped topping and strawberries just before serving. Store leftovers in refrigerator.