Frozen Lemon Mousse with Blackberry-Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 envelope unflavored gelatin |
2 tablespoons water |
3 large egg whites |
1 cup sugar |
1/4 cup fresh lemon juice |
1 1/2 teaspoons grated lemon rind |
1 teaspoon lemon extract |
1 cup frozen whipped topping, thawed |
3/4 cup lemon fat-free yogurt (such as yoplait) |
dash of salt |
blackberry-raspberry sauce |
lemon rind strips (optional) |
Directions:
1. Sprinkle gelatin over water in a small microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves; cool slightly.
2. Beat egg whites at high speed of a mixer until soft peaks form. Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until candy thermometer registers 240°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes). Beat in gelatin mixture, grated lemon rind, and lemon extract. Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins. Cover and freeze 4 hours or up to 24 hours. Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.
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