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    Lemon Mousse

    Low SodiumLow PotassiumLow PhosphorusLow ProteinNo ShellfishNut-FreeGluten-FreeAmericanDessert
    Lemon Mousse
    Low SodiumLow PotassiumLow PhosphorusLow ProteinNo ShellfishNut-FreeGluten-FreeAmericanDessert
    8 servings, about 2/3 cup each
    Active time: 40 minutes
    Total time: 2 hours 40 minutes

    Description

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

    Directions

    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.

    Tips

    • Tip: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked eggs. They are also convenient in recipes calling for egg whites because there is no waste.
    • To make ahead: Cover and refrigerate for up to 2 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories174 cal
    • Total Fat5.9 g
    • Saturated Fat3.3 g
    • Cholesterol63 mg
    • Sodium47 mg
    • Carbohydrate Total27.5 g
    • Protein4.1 g
    • Phosphorus38 mg
    • Potassium90 mg
    • Fiber0.2 g
    • Calcium22 mg

    Ingredients

    • ¼ cup water
    • 1 envelope unflavored gelatin
    • 2 large eggs
    • 1 cup sugar, or
    • 5 teaspoons freshly grated lemon zest, (from 3 large or 4-5 small lemons, scrubbed)
    • ⅔ cup lemon juice
    • ½ cup whipping cream
    • 2 tablespoons dried egg whites, such as Just Whites, reconstituted according to package directions (equivalent to 3 egg whites)
    • ¼ teaspoon cream of tartar

    Ingredients

    • ¼ cup water
    • 1 envelope unflavored gelatin
    • 2 large eggs
    • 1 cup sugar, or
    • 5 teaspoons freshly grated lemon zest, (from 3 large or 4-5 small lemons, scrubbed)
    • ⅔ cup lemon juice
    • ½ cup whipping cream
    • 2 tablespoons dried egg whites, such as Just Whites, reconstituted according to package directions (equivalent to 3 egg whites)
    • ¼ teaspoon cream of tartar

    Description

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

    Directions

    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.

    Tips

    • Tip: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked eggs. They are also convenient in recipes calling for egg whites because there is no waste.
    • To make ahead: Cover and refrigerate for up to 2 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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