Lemon mousse^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ⅓ | cup | Lemon juice, strained |
| ⅓ | cup | Brown rice syrup |
| ¼ | cup | Egg Beaters |
| 1 | Lemon, grated peel of | |
| 2 | teaspoons | Cornstarch |
| ½ | cup | Part skim, no salt ricotta |
| 2 | Egg whites, beaten until | |
| Stiff | ||
Directions
Soften gelatin in lemon juice. Add brown rice syrup, Egg Beaters, lemon peel and cornstarch and mix until smooth. Cook until thickened over very low heat. Blend with ricotta until smooth. Slowly add to beaten egg whites, mixing gently but thoroughly. Pour into 6 individual serving dish
Variation: Lemon Mousse Bars: Sprinkle Grape Nuts in a loaf pan.
Drizzle with apple juice concentrate. Top with mousse. Chill at least 3 hours. Makes 12 bars.
Per serving: Calories: 43 Protein: 3g Carbohydrates: 6g Fat: 0.8g Sodium: 29mg Cholesterol: 3mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-07-95