Frozen Lemon Mousse with Blackberry-Raspberry Sauce

Yield:

8 servings (serving size: 1 mousse and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 198
Caloriesfromfat 8 %
Fat 1.8 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 41.7 g
Fiber 1.1 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 68 mg
Calcium 33 mg

Ingredients

1 envelope unflavored gelatin
2 tablespoons water
3 large egg whites
1 cup sugar
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon rind
1 teaspoon lemon extract
1 cup frozen whipped topping, thawed
3/4 cup lemon fat-free yogurt (such as Yoplait)
Dash of salt
Lemon rind strips (optional)

Preparation

Sprinkle gelatin over water in a small microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves; cool slightly.

Beat egg whites at high speed of a mixer until soft peaks form. Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until candy thermometer registers 240°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes). Beat in gelatin mixture, grated lemon rind, and lemon extract. Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins. Cover and freeze 4 hours or up to 24 hours. Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.

Note:

April 1999