Stupid Easy 3 Ingredient Raspberry Lemon Mousse for the Brain Dead

 I may be brain dead tonight but as it turned out, so was my cell phone!  After a long day at work, grocery shopping, making dinner for me and hubby, it was off to the Mac Genius Bar to see if the old girl could be resuscitated (uh... the phone, not me!).  The bad news is, my phone is truly brain dead, gone, buh-bye. A perfect event for a Brain Dead Thursday, I suppose.  

Now the good news... I had just enough energy to whip up this tart silky mousse with little bursts of "rasbellies" buried within its creamy concoction. This is a perfect end to a more substantial meal like pasta. Float away into citrusy bliss with this oh so stupid easy but yummilicious Raspberry Lemon Mousse!

Here's what you'll need:

                            1 L container Cool Whip 

                            500 ml jar prepared lemon curd
                            6 oz package fresh raspberries
                            Lemon curls for garnishing (optional) 
                            Makes 4 large portions or 8 - 4 oz portions

Set aside 4 T Cool Whip and 4 perfect plump berries.

If making 8 servings, double the amounts.

This is for garnishing later.

 

Place Cool Whip in a medium sized bowl.

Add the lemon curd.
Now you will fold it in.
Here's how you fold:

 With your spatula on the side,

run it down the middle making sure 

it touches the bottom of the bowl.

Give the bowl a 1/4 turn to the left...

With the with the broad side of the spatula, 
lift up the contents and flip over.
Repeat until everything is well incorporated like below.
Still don't know how to fold?  Watch here.

 Almost there!  More folding needed!

Fully folded is when whip and lemon are at one.

Notice the pale consistent yellow throughout. 

Next, add the raspberries.

I just tore them into smaller pieces by hand. 

Now gently fold in raspberries until well incorporated.

If using, make a few lemon curls using a zester.

This is a pretty finish for your presentation.

Pour evenly into 4 serving bowls.

I used these cocktail glasses for a pretty presentation.
Place a dollop of the reserved Cool Whip on each mousse.
Top with a picture perfect raspberry and sprinkle with curls.

 

Looking good, no?

If you want to amp it up, drizzle with some Chambord,

a French raspberry liqueur.

Did I say this was stupid easy?  Yes?  

Well I simply had to say it again!  Cause now you know it!

What a nice light lemony dessert!

Perfect dreamy end for any brunch, dinner or just anytime.