Lemon Mousse Weight Watchers Recipes

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FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LEMON MOUSSE--WEIGHT WATCHERS



Lemon Mousse--Weight Watchers image

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

2 (1/3 ounce) packages sugar-free lemon gelatin
1/2 cup unsweetened lemon juice
4 cups hot water
1 (16 ounce) bottle of cold diet 7-Up
1 (8 ounce) container fat-free whipped topping

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



Lemon Yogurt Mousse - Cooks Illustrated - Weight Watcher Friendl image

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

3/4 cup blueberries
2 tablespoons sugar
2 tablespoons water
1 pinch salt
3 tablespoons water
3/4 teaspoon unflavored gelatin
1/2 cup whole milk Greek yogurt
1/4 cup heavy cream
1 1/2 teaspoons lemon zest, grated
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar

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

FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS



Fabulous 2 Ingredient Lemon Pudding - 4 Ww Points image

This recipe has been flying around the weight watchers message boards. The whole recipe is 4 Weight Watchers points as written. Can be used as a lemon Meringue pie filling or fold in whipped cream for a light lemon mousse. NOTE: Use the small boxes of jello and pudding that serves 4. AND you must use the cook and serve pudding. Can use mixes with sugar instead of sugar free.

Provided by KelBel

Categories     Dessert

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 3

1 (1 1/3 ounce) box sugar free fat free French vanilla pudding and pie filling mix (MUST be cook and serve pudding, NOT instant, it won't work)
1 (1/3 ounce) box sugar-free lemon gelatin
2 cups water

Steps:

  • Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
  • Take off heat and add lemon jello. Mix well.
  • Pour into bowl and let chill for 2-3 hours.

Nutrition Facts : Calories 8.1, Sodium 6.1, Carbohydrate 0.8, Protein 1.3

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