Lemon Whip
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Lemon Whip." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-whip-recipe.htm> 06 July 2008.
Yield: Makes 6 servings
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:
1.
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.
2.
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.
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 |
This recipe appears in: Mousse