- Portion size 6 servings
- Credits : SPLENDA®
- 1 cup lemon juice
- 3 egg yolks
- 5 teaspoons Splenda® Brand Brown Sugar Blend
- 1 1/2 pkg (10 g) unflavoured gelatin
- 1 1/2 cup chilled whipping cream 35%
- 1 cup whipped cream
- 1 teaspoon grated lemon zest
In a medium saucepan, whisk together lemon juice, egg yolks and SPLENDA® Brown Sugar Blend until smooth. Bring to a boil over medium heat, whisking constantly, until mixture comes to a boil and thickens.
Remove saucepan from heat.
Place gelatin in a medium mixing bowl. Pour in hot lemon mixture and stir until gelatin has completely dissolved. Let mixture cool to room temperature.
Meanwhile, chill a separate mixing bowl. Pour the chilled cream into the bowl and whip until soft peaks form.
Fold whipped cream into cooled lemon mixture.
Divide lemon mousse evenly among 6 champagne or parfait glasses. Refrigerate for at least 1 hour before serving.
At serving time, garnish each serving with a dollop of whipped cream and a sprinkling of grated lemon zest. Serve chilled.
Nutritional facts Per serving: about
- Sodium 30 mg
- Protein 4 g
- Calories 270.0
- Total fat 25 g
- Cholesterol 190 mg
- Saturated fat 15 g
- Total carbohydrate 8 g