Store-bought gingersnap cookies serve as crusts for these scrumptious, low-calorie, lemon mousse bites.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

10 mins
4 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Line a 7 1/2x3 1/2x2-inch loaf pan with plastic wrap; set aside.

  • Place gelatin in a small bowl; add boiling water and stir to dissolve. Stir in cold water. In a medium bowl, beat cream cheese with an electric mixer on medium speed until fluffy; gradually beat in gelatin mixture on low speed until combined. Fold in whipped dessert topping. Pour into prepared pan. Cover and chill for 4 to 24 hours or until set.

  • Using the plastic wrap, lift mousse out of pan. Cut in half lengthwise; then slice crosswise into 1/4-inch-thick slices. If desired, cut into shapes with small cookie cutters or hors d'oeuvres cutters. Place one slice of the mousse on top of each gingersnap. Top with kumquat slices and/or orange peel strips. Assemble only as many as you need at one time; cover and store remaining mousse in the refrigerator for up to 1 week.

Nutrition Facts

42 calories; protein 1g 2% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; fat 1g 2% DV; saturated fatg; sodium 72mg 3% DV.