Recipe by Cooking Light April 1999

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; calories from fat 8%; fat 1.8g; saturated fat 1.6g; protein 3g; carbohydrates 41.7g; fiber 1.1g; cholesterol 1mg; iron 0.1mg; sodium 68mg; calcium 33mg.
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