LEMON MOUSSE--WEIGHT WATCHERS
Hey, you weight watchers--0 points for 1/2 cup--I just got this in my e-mail from my daughter who got it from a patient and now I'm passing it on to you. You may already know about it but it looks good and it is free points. I know everyone is looking for something that tastes like normal. Also, below in the direction there are variations of other flavors and ideas.
Provided by Mimi in Maine
Categories Gelatin
Time 1h10m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Dissolve jello in hot water and then add lemon juice and 7-Up.
- Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
- Fold in whipped topping.
- Place in jello mold (or 1/2-cup containers), and refrigerate till ready to serve.
- VARIATIONS:.
- LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
- LEMON & LIME MOUSSE: Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
- CRANBERRY MOUSSE: Substitute cranberry jello and unsweetened cranberry juice for the lemon.
- MOUSSE PARFAIT: If you want to make a "fancy" dessert, try this: Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest.
Nutrition Facts : Calories 52.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 30.9, Carbohydrate 8.8, Fiber 0.2, Sugar 4.9, Protein 2.1
LEMON YOGURT MOUSSE - COOKS ILLUSTRATED - WEIGHT WATCHER FRIENDL
We loved this nice and light dessert...better still, it is Weight Watchers' friendly at 4 points per serving. You can substitute 1 cup frozen blueberries for the fresh berries. It is well advised to have your ingredients pre-measured and have your mix master set up in advance. This dessert, although a bit fussy, can be made in advance up to 2 days in advance.
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Berry Sauce: Bring the blueberries, sugar, water and the salt to a simmer in a medium saucepan over medium heat, stirring occasionally. Cook until the sugar is dissolved and the fruit is heated through, 2 - 4 minutes.
- Transfer the mixture to a blender and puree until smooth, about 20 seconds. Strain the puree through a fine mesh strainer, pressing on the solids to extract as much puree as possible (you should have about 1/2 cup). Spoon the sauce evenly into 6 - 4 ounce ramekins and refrigerate until chilled, about 20 minutes.
- Mouse: Pour the water into a small bowl, sprinkle the gelatin evenly over the tops and set aside to let the gelatin hydrate for 10 minutes. In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla and salt together until smooth.
- Whisk the egg whites, sugar and cream of tartar together in a large bowl (or the bowl of a stand mixer) Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has trippeled in size and registers about 160 degrees on an instant read thermometer, 5 - 10 minutes.
- Protecting the hands, take the bowl off the heat, quickly whisk in the hydrated gelatin until melted. Whip the warm mixture with an electric mixer on medium high speed until it forms stiff, shiny peaks, 4 - 6 minutes. Add the yogurt mixture and continue to whip until just combined, 30 - 60 seconds.
- Divide the mousse evenly amoung the chilled ramekins containing the blueberry sauce, cover tightly with plastic wrap and chill until set, 6 - 8 hours. Serve chilled.
Nutrition Facts : Calories 123.5, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 106.7, Carbohydrate 20.6, Fiber 0.5, Sugar 19, Protein 2.4
LEMON MOUSSE
Whip up this creamy lemon mousse, made with just three ingredients, and serve in individual cups for a very elegant dessert.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 5 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
- Spoon evenly into five dessert dishes; cover.
- Refrigerate at least 1 hour. Top each with about 1 Tbsp. of the remaining 1/3 cup whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 80, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over very low heat just until gelatin dissolves, about 1 minute. Stir in fat-free half and half, 2 tablespoons sugar and grated lemon peel. Stir over very low heat until sugar dissolves, about 2 minutes (do not boil). Transfer gelatin mixture to large bowl. Set bowl in another large bowl filled halfway with ice water; stir until mixture is cool, about 5 minutes.
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- Dissolve the lemon jelly in 200 ml (7 fl oz) boiling water. For an extra-lemony flavour, add the lemon zest and juice. Leave to cool.
- Blend well with the fromage frais and put the bowl I the fridge to start to set. This may take about 3 hours or so, depending on the outside temperature.
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