Low Carb Recipe
Lemon Mousse with unsweetened gelatin and fresh lemon juice, Grand Marnier or other orange flavored liqueur gives this great taste citrusy flavor. Heavy Cream makes it light and creamy.
1 envelope unsweetened gelatin
1/4 cup fresh lemon juice
7 eggs, separated, and at room temperature (see note)
6 packets sugar substitute (up to 10)
3 tablespoons Grand Marnier (or other orange flavored liqueur)
1-1/2 cups heavy cream
Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.
In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch bowl). Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170 degrees (about 4 minutes). Remove from heat; stir in orange liqueur. Transfer to a large bowl.
With an electric beater, beat egg whites until stiff peaks form; set aside. Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
Gently fold in whipped cream. Taste for sweetness; adjust if necessary. Cover with foil and refrigerate until well chilled.
Nutrition information per serving (excluding unknown items):
This recipe yields 8 servings
234 Calories; 20g Fat (81.8% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 225mg Cholesterol; >65mg Sodium
Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3-1/2 Fat
Variation of Low Carb Lemon Mousse
2 ounces soft cream cheese
1/4 cup lemon juice
4 packs of Equal
1 cup heavy cream
1 teaspoon lemon extract
Beat cream cheese and sweetener with mixer until smooth. Slowly add lemon juice and mix until smooth and creamy. Add heavy cream and lemon extract. Beat until fluffy and heavy cream will hold "soft peaks." Refrigerate. Total: 16 carbs. Serves 4 at 4 carbs each.