Raspberry Lemon Cloud

Raspberry Lemon Cloud
Just Heavenly And No Baking!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required
Cooling Time: 3+ hours

Ingredients

8 oz. fresh raspberries

1 1/2 cups heavy whipping cream

1 Lemon Jell-O Instant pudding mix

1 cup cold milk

1 cup lemon curd (jarred is fine)

zest of 1 lemon

1/2 can sweetened condensed milk

1/2 tsp vanilla bean paste

Cooking Tools

1 medium mixing bowl

1 large mixing bowl

Electric hand mixer 

Directions
In a medium mixing bowl; whisk milk and Jell-O pudding mix and refrigerate.  In a cold mixing bowl, whisk; heavy cream and vanilla bean paste until almost fully whipped. Slowly whip in the pudding mix, lemon zest and sweetened condensed milk. Whip on high until fully whipped. Place dollops of lemon cloud in a serving dessert dish.  Dollop of 1 tbsp of lemon curd and top with fresh raspberries.  Refrigerate for a few hours before serving.
Serves 6

Lemon Ricotta Mousse

Lemon Ricotta Mousse
Decadent & Refreshing!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required
Cooling Time: 3+ hours

Ingredients

1 box Jell-O Lemon instant pudding

1 cup whole milk

1 cup ready made Lemon Curd

1/2 cup sweetened condensed milk

3/4 cup Ricotta cheese

1 cup whipping cream, whipped

zest of 1 large lemon + garnish

Cooking Tools

Hand held mixer

2 medium mixing bowls 

Directions
Whisk Jello-O Lemon pudding and milk, set aside for 5 minutes. Whisk in Lemon curd, condensed milk, Ricotta cheese and lemon zest. In a separate bowl, whisk whipping cream. Fold in whipped cream into the lemon ricotta mixture until blended.  Spoon into serving cups and refrigerate several hours.  Serve with a dollop of whipped cream and garnish with some lemon zest.
Serves 6 

Pumpkin Mousse

Pumpkin Mousse
Rich, Creamy & Decadent!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Ingredients

2 1/2 cups heavy whipping cream

1 small can of sweetened pumpkin pie filling

8  gingerbread man cookies, crushed

2 tbsp butter, melted

1/4 cup sweetened condensed milk + drizzle

Cooking Tools

Large mixing bowl

Small mixing bowl

Hand mixer 

Directions
In a mixing bowl, whip heavy cream until peaks are formed.  Fold in sweetened pumpkin pie filling and sweetened condensed milk until incorporated. Place in refrigerator to chill. Crush gingerbread man cookies and toss crumbs in melted butter.  Line small dessert cups with crumbs, leave some for topping.  Fill each dessert cup with the pumpkin mouse and top with additional crumbs. Place back in refrigerator. Can be prepped a few hours ahead and placed in refrigerator.
Serves 6-8 

Cannoli Parfait With Mini Cannoli

Cannoli Parfait With Mini Cannoli
Difficulty: Easy

Prep Time: 3-4 hours

Cooking Time: 

Ingredients
4 cups ricotta cheese
1 cup marscarpone cheese
freshly grated nutmeg to taste
1 cup powdered sugar
1 1/2 cups mini chocolate chips
1 cup of sliced almonds
1 cup chopped pistachios
1/2 tsp vanilla extract
mini cannoli shells( 1 dozen to a box)

Cooking Tools

Small mixing bowl

Piping bag

6 Martini glasses

A better picture of the layers of the parfait!

Directions
In a mixing bowl add ricotta, marscarpone, powdered sugar, vanilla and grated nutmeg. Mix ingredients with whisk until well incorporated
Set 6 cannoli shells to fill with cannoli filling
Take the rest of the cannoli shells and place them in a zip lock bag and crush to the consistency of graham cracker meal
Place cannoli filling in piping bag for easy filling.
Pipe in the cannoli filling in the 6 cannoli shells, dip the filled shell openings in the chocolate chip, pistachios or almond.  Set aside and chill ( for the top of parfait).
Take 6 martini glasses and fill each one in layers starting with the crushed cannoli for the bottom, then the cheese filling, chocolate chips, again cheese filling, chopped pistachios, cheese filling the finally the sliced almonds.  Chill in refrigerator for several hours to firm up.  before serving, place filled cannoli shell on top of parfait.
Serves 6