Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

sickchick

Lemon Mousse

Recommended Posts

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.

Yeild:4

Nutritional Info:

180 calories

2 grams fat

1 gram saturated fat

8 mg cholersterol

enjoy!


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


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


Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT

Gluten-free since June 2006

Also living with Hypoglycemia since 1991

Dairy-free for good since summer 2008

Started IBS diet and probiotics at GI's recommendation - Fall 2008

Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(

Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

Share this post


Link to post
Share on other sites