Lemon Whip
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YIELD Makes 6 servings
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Net Carbs 13g
INGREDIENTS
| 1 | box (4 serving-size) sugar-free lemon gelatin |
| 1 | cup boiling water |
| 2 | tablespoons fresh lemon juice |
| Grated zest of 1 lemon | |
| 1 | container (8-ounces) frozen whipped topping, thawed |
| 1/4 | cup powdered sugar |
| 2 | tablespoons sucralose-based sweetener |
| 2 | tablespoons shredded sweetened coconut |
PREPARATION:
- Place gelatin in heat-proof bowl. Stir in boiling water to dissolve gelatin. Mix lemon juice with enough cold water to equal 1 cup. Stir into gelatin. Stir in lemon zest. Chill in refrigerator 2 hours or until semi-firm. Spoon into bowl and beat gently to break into pieces.
- Fold in whipped topping, powdered sugar and sweetener; beat with whisk until fluffy. Spoon into dessert bowl. Top with shredded coconut. Serve immediately.
Hint
If desired, toast coconut for added flavor. Spread coconut on cookie sheet. Toast in preheated 400°F oven for 5 minutes.
This recipe appears in:
Mousse
NUTRITIONAL INFORMATION:
| Serving Size: | 3/4-cup |
| Sodium | 38 mg |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 15 g |
| Saturated Fat | 7 g |
| Total Fat | 7 g |
| Calories from Fat | 45 % |
| Calories | 141 |
DIETARY EXCHANGE:
| Fat | 1-1/2 |
| Starch | 1 |
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