Fat Free Lemon Mousse Recipes

LEMON MOUSSE

Steps:

• Beat eggs and sugar until pale, about 5 minutes.
• Beat butter into sugar mixture in a thin stream.
• Add lemon juice.
• Pour into top of double-boiler.
• Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
• Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
• Beat cream until soft peaks form.
• Fold into chilled custard.
• Serve in stemmed glasses, garnished with mint.

LEMON MOUSSE RECIPE

Steps:

• Grate the zest from the lemons (retain a small amount for decoration, if desired)
• Place the cream, lemon zest and sugar in a bowl
• Whisk until thick and still soft
• Extract the juice from both the lemons
• Stir in the juice of the lemons
• In a separate bowl, whisk the egg whites until stiff
• Fold the egg white into the cream mixture
• Divide the mixture in four bowls
• Decorate with lemon zest or dark chocolate shavings
• Place in the fridge to chill for several hours

FAST LIGHT LEMON MOUSSE

Steps:

• In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

LEMON YOGURT MOUSSE (NON FAT)

Steps:

• In a medium bowl, quickly whisk together the yogurt, lemon zest, lemon juice and vanilla. (Do not strain the yogurt as the whey helps maintain the right consistency and flavor.).
• Place the gelatin in a small bowl and add the warm water. Allow this to sit so that the gelatin gets dissolved.
• To prepare the meringue, create a double boiler using a saucepan and bowl that will set securely over the pan. Fill saucepan half way with water and bring to boil over medium heat. Combine egg whites, salt, and sugar in the bowl which will become the top portion of the double boiler . Mix the eggs, salt and sugar a bit until mixed. Place the egg whites onto the bottom of the boiler or saucepan with water. Whisk the egg whites until light, fluffy and foamy and the sugar is fully dissolved. Fold in the dissolved gelatin from step 2.
• Remove the bowl from the heat and whisk with an electric mixer (using the proper attachment if you have it). Whip the egg mixture until the eggs are cooled, using the sides of the bowl as your gauge. Be careful not to overmix or the eggs mixed with the gelatin will coagulate.
• Quickly pour the yogurt into the eggs in a stream, folding the two mixtures together. Again, if you fold too slowly the mix will begin to thicken too early.
• Divide the mousse into eight serving bowls or glasses. Cover each with plastic wrap and place in the icebox until you are ready to serve.
• Note: This can be made up to a day ahead of serving.

ROYAL FAT FREE TOMATO AND DILL MOUSSE

Steps:

• Put the tomatoes and onions in a food processor, and blend until they become finely blended and somewhat soupy. Strain through a sieve into a large bowl. Discard the remaining seeds and skins.
• Use your new mixer to incorporate the cream cheese, sour cream, and tomato paste until there are no lumps.
• In a small saucepan, add the gelatin, chicken broth, and lemon juice. Stir until softened, and then warm the saucepan over low heat until the gelatin has dissolved. Again your handy mixer will be used to incorporate the gelatin mixture into the tomato mixture, and season with the salt and pepper to taste.
• Fold in the dill, and pour the tomato mousse into six ramekins. Refrigerate uncovered for at least 2 hours.
• Serve as a side dish or appetizer in the ramekins, or dip the ramekins in hot water, run a knife around the edge of the molds, and invert onto the plates.

VEGAN LEMON MOUSSE (GLUTEN FREE)

Steps:

• In a small saucepan, combine the coconut milk, almondmilk, sugar, lemon juice, natural yellow color powder, and salt and whisk until combined.
• Start out sparingly with the food color powder, and add more as you like. You can always add more, but you can't take it out once it's there.
• Heat the milk over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl.
• Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you've made lemon pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.
• Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the lemon pudding into a large bowl. Cover it with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened "pudding skin" on top that can create lumps when you mix it again).
• Place in the fridge and cool for about 30-45 minutes. It doesn't have to cool completely, we just need it to cool enough to mix with the CocoWhip.
• Once the lemon pudding has cooled a bit, uncover it and fold in the So Delicious CocoWhip with a spatula until well mixed.
• Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight.
• Top with more CocoWhip and berries if you like. Enjoy!

FAT-FREE LEMON MOUSSE

Steps:

• 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.
• Using electric mixer, beat egg whites with cream of tartar in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff but not dry. Fold egg whites into gelatin mixture. Divide mousse among 4 wineglasses. Chill until mousse is softly set, at least 4 hours and up to 1 day. Serve mousse cold.