Makes 4 servings
|1/4||cup fresh lemon juice (juice of 2 lemons)|
|1/4||cup butter, cut into pieces|
|1/4||cup plus 1 tablespoon powdered sugar|
|2||tablespoons sucralose-based sugar substitute, divided|
|3/4||cup heavy cream|
- Place the lemon juice, butter, powdered sugar and 1 tablespoon sucralose in a small pan and cook over very low heat until butter melts.
- Beat eggs in a heatproof bowl. Add a little of lemon juice mixture to eggs and stir to mix. Pour egg mixture back into pan. Place over simmering water in double boiler. Cook over low heat, stirring constantly, about 10 minutes, or until mixture is thick and smooth. Remove from heat. Spoon lemon mixture into a bowl and chill 2 to 3 hours.
- Beat cream and remaining 1 tablespoon sucralose in bowl of electric mixer until cream forms stiff mounds. Add lemon mixture to whipped cream and fold to mix. Spoon lemon mousse into 4 dessert cups Serve immediately or refrigerate up to 24 hours.
Substitute 1 tablespoon powdered sugar for the sucralose in the whipped cream; add 2 grams carbohydrates to the usable carb total.
|Serving Size:||1/2 cup|
|Calories from Fat||80 %|
|Total Fat||31 g|
|Saturated Fat||19 g|
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