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Obesity Discussion · 07-22-07, 07:45 AM

LEMON MOUSSE

Servings: 8
Prep time: 0:00:00
Bake/Cook time: 0:20:00

Calories: 249
Fat: 21 grams
Protein: 7 grams
Carbohydrates: 5 grams
Fiber: 0 grams
Net Carbs: 5 grams
1 envelope unsweetened gelatin
1/4 cup fresh lemon juice
7 eggs, separated, 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
1. 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 170F (about 4 minutes). Remove
from heat; stir in orange liqueur. Transfer to a large
bowl.
2. 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.
3. Gently fold in whipped cream. Taste for sweetness;
adjust if necessary.
4. Cover with foil and refrigerate until well chilled.
5. 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.
This dessert is for lemon lovers. Excellent as is, it also makes a
great filling for a baked Atkins piecrust.

07-22-07, 07:45 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Lemon Mousse LEMON MOUSSE Servings: 8 Prep time: 0:00:00 Bake/Cook time: 0:20:00 Calories: 249 Fat: 21 grams Protein: 7 grams Carbohydrates: 5 grams Fiber: 0 grams Net Carbs: 5 grams 1 envelope unsweetened gelatin 1/4 cup fresh lemon juice 7 eggs, separated, 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 1. 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 170F (about 4 minutes). Remove from heat; stir in orange liqueur. Transfer to a large bowl. 2. 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. 3. Gently fold in whipped cream. Taste for sweetness; adjust if necessary. 4. Cover with foil and refrigerate until well chilled. 5. 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. This dessert is for lemon lovers. Excellent as is, it also makes a great filling for a baked Atkins piecrust. Atkins - Lemon Mousse Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________