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Lemon Mousse

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Lemon Mousse

From my French Culinary Institute's Guide to Healthy cooking

Can be made up to 2 days in advance... make sure to cover tightly as to not absorb any other flavors. It's pretty delicate :)

3/4 c nonfat vanilla yogurt

1/3 c nonfat sweetened condensed milk

zest of 1 lemon

1/4 c fresh lemon juice

1/4 c plus 1 tb sugar

1/4 c plus 1 tb water

2 large egg whites

1/8 ts cream of tartar

1 ts unflavored gelatin

4 sprigs fresh mint

In a medium mixing bowl add yogurt, milk, lemon zest and lemon juice. Beat until smooth.

In a small saucepan combine 1/4 c or water with 1/4 c of sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved. Bring to a boil and boil , without stirring for 6 minutes. Remove from the heat.

While the syrup is boiling, combine the eggwhites with the cream of tartar in a large bowl. Beat with an electric mixer on medium speed until foamy. Add the remaining 1 tb sugar and beat on high until stiff peaks form.

Beat in the hot syrup, pouring slowly in a steady stream. Continue to beat until the mixture is cool.

Place the remaining 1 tb water in a custard cup. Sprinkle in the 1 tb gelatin and let soften for 5 minutes. Bring about 1/2" of water to boil in a skillet over medium heat. Place custard cup in the water bath, reduce heat to low and allow the custard to dissolve stirring constantly. Whisk into yogurt mixture. Whisk in about 1/4 of the cooled meringue and when well combined, fold in remaining meringue.

Place equal portions in each of (4) 4-oz. ramekins or glass bowls.

Cover, and refrigerate for 4 hours, or until well-chilled.

Serve with mint sprig.


Nutritional Info:

180 calories

2 grams fat

1 gram saturated fat

8 mg cholersterol


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this sounds very good for a light dessert. I will have to try it sometime!

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