High Protein Lemon Raspberry Mousse

Preparation

1. Line an 8” x 8” pan with plastic wrap.
2. Line bottom of pan with 16 vanilla wafers.
3. Using a mixer, beat cream cheese, sugar and lemon zest together.
4. Pour gelatin powder in a separate bowl and add boiling water. Stir until completely dissolved. Add ice cubes.
5. When ice cubes are completely melted, gradually add gelatin and protein powder to cream cheese mixture.
6. Whisk in Cool Whip and combine ingredients.
7. Pour half of the mixture over the wafers, and top with another 16 vanilla wafers.
8. Lightly heat raspberry preserves and brush on top of vanilla wafers with a pastry brush.
9. Pour the other half of mixture on top of raspberry preserves and top with 16 remaining wafers, cover and refrigerate for 4 hours.
10. Before serving remove mousse from the pan by placing a tray on top of the pan and flipping it. Remove pan and plastic wrap.
11. Cut into 12 servings and top with remaining Cool Whip and raspberries.