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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 8 servings |
||
| Calories 329 | ||
| Calories from Fat 293 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.6g | 50% | |
| Saturated Fat 19.2g | 96% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 304mg | 101% | |
| Sodium 134mg | 5% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 1.4g | ||
| Protein 5.7g | 11% | |
Low Carb Lemon Mousse
By: Mirj
Feb 12, 2002
I had a guest on a low carb diet and she gave me this recipe. It's really lemony and delicious. There was a slight aspartime aftertaste, but for those trying to cut back on the carbs it's a great dessert! Prep time includes chilling.
SERVES 8
Ingredients
- 1/2 cup butter
- 9 egg yolks
- 4 egg whites
- 4 lemons, juice of
- 2 teaspoons grated lemons, zest of
- 5 packets sugar substitute (of choice)
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Directions
1
Melt butter in a medium saucepan over low heat.2
Remove from heat and whisk in yolks one at a time.3
Beat in lemon juice, zest and 4 packets sugar substitute.4
Chill.5
Beat egg whites and extract with 1 packet sugar substitute.6
Fold into the chilled egg yolk mixture.7
Beat cream with vanilla extract and fold into the mixture.8
Fold into the chilled egg yolk mixture.9
Spoon into 8 serving cups (wine glasses work well) and chill for at least 2 hours before serving.
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- Course > Desserts > Puddings & Mousses
- Course > Lunch/Snacks
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Refrigerator
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kosher
Featured Reviews for This Recipe
From: bonnie0128
On Dec 21, 2008
We did not care for this at all. The texture was very airy, almost watery - not mousse-like. And the egg flavor was too strong. The directions also seem incomplete or contain errors (the extract is listed to add with the egg white and with the cream).
From: carolyn lynch
On Sep 29, 2008
I liked this. I wasted the first batch because I had the butter too hot and all the yolks cooked. My fault. So I tried again and had the butter just warm. I made some for the fridge and the other I put in paper cups and froze. They taste like ice cream (put a squirt of canned whipped cream on it for more sweetness). It made a lot. Liked it frozen much more. Thanks
From: Chef #793769
On Mar 18, 2008
For 1 cup of the granular (pourable, measures like sugar)splenda the equivalent is 24 packets.
From: Smileey
On Oct 6, 2002
If you use Splenda in place of (sweet n low) or any other sugar substitute you won't have an after taste, Splenda is used for baking and has less than 1 gram of Carb per tsp.
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