Net Carbs 13g

Yield

Makes 6 servings

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
Calories 141
Calories from Fat 45 %
Total Fat 7 g
Saturated Fat 7 g
Carbohydrate 15 g
Fiber <1 g
Protein 1 g
Sodium 38 mg

Dietary Exchange

Starch 1
Fat 1-1/2

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