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20 minute dinner recipes

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Lemon Mousse

http://www.eatingwell.com/recipes/lemon_mousse.html

From EatingWell:  Fall 2003, The EatingWell Diabetes Cookbook (2005)

This ethereal citrus dessert is a lighter version of classic lemon mousse. Serve with a fresh berry sauce for a special treat.

8 servings, about 2/3 cup each | Active Time: 40 minutes | Total Time: 2 hours 40 minutes (including chilling time)

Ingredients

Preparation

  1. Have a large bowl of ice water ready for Step 2. Place a small bowl and beaters or a whisk in the freezer to chill for Step 3.
  2. Place 1/4 cup water in a small bowl; sprinkle in gelatin and stir to blend. Set aside to soften. Whisk eggs, 1/2 cup sugar (or Splenda), zest and lemon juice in a medium nonreactive saucepan. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160°F, 8 to 12 minutes. Remove from heat. Add the softened gelatin; whisk until blended. Transfer to a large bowl. Set the bowl over the bowl of ice water and stir gently with a rubber spatula just until the mixture starts to thicken slightly, 3 to 5 minutes. Remove from the ice bath and set aside, but stir occasionally.
  3. Whip cream in the chilled bowl until soft peaks form.
  4. Place reconstituted egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar (or Splenda), beating until the meringue is stiff and glossy.
  5. Whisk one-fourth of the meringue into the cooled lemon mixture. Fold in the remaining meringue with a whisk. Fold in the whipped cream with a rubber spatula. Divide the mixture among eight 2/3- to 3/4-cup dessert dishes or wineglasses. Cover and refrigerate until set, about 2 hours.

Nutrition

Per serving : 172 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 69 mg Cholesterol; 28 g Carbohydrates; 4 g Protein; 0 g Fiber; 43 mg Sodium; 75 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat (saturated)

Tips & Notes