Lemon Cream with Raspberry and Passion Fruit Sauce
Don't be deceived by the appearance of passion fruit. When ripe, they're downright homely. The purple, pink, or yellow skins (depending on variety) wrinkle and shrivel. Still, the meat inside is gloriously sweet and aromatic.
Stir together sugar, flour, and gelatin in a heavy medium saucepan. Stir in the fat-free milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more.
Remove from heat. Pour into medium bowl. Stir in vanilla and lemon peel. Cover with plastic wrap; chill about 1-1/2 hours or until partially set (consistency of unbeaten egg whites), stirring occasionally. Fold in the whipped topping. Pour mixture into stemmed dessert glasses. Cover and chill about 2 hours or until set.
Cut passion fruit in half. Scoop out pulp and seeds, and place in a medium saucepan. Add raspberries, water, the 3 tablespoons sugar, and cornstarch. Cook and stir over medium heat until mixture is bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Strain sauce through a sieve to remove seeds. Cool thoroughly.
Serve with Raspberry and Passion Fruit Sauce and, if desired, fresh raspberries and mint sprigs. Makes 6 servings.