Raspberry Lemon Mousse

Directions

1. Place chocolate in a microwave-safe glass bowl and heat in 30 second increments until melted, stirring chocolate in between heating. Once melted, set aside.
2. Place raspberry jam in a microwave-safe bowl along with 2 Tbsp. water. Heat for 30 – 45 seconds until it reaches a smooth, sauce-like texture. Set aside.
3. Combine cottage cheese and sugar in a blender. Blend on medium-high speed until smooth. Divide the mixture equally between three bowls.
4. Add the melted chocolate to one bowl, then mix.
5. Add lemon curd to the second bowl, then mix.
6. Add raspberry jam to the last bowl. Stir and mix well.
7. Divide and layer the mixtures between 4 small dessert glasses starting with the lemon on the bottom, raspberry in the middle and the white chocolate on top. Refrigerate until chilled and serve.