lemon mousse cup
 
this is pretty darned simple, but delicious, with a sunny lemon flavor. 
makes 4 servings 
 
1 package  (4-serving size) sugar-free lemon gelatin
3/4 cup  (180 ml) boiling water
3 oz.  (85 g) neufchatel cheese or light cream cheese, softened
1/2 cup  (120 ml) cold water
1 tsp  grated lemon rind
3/4 cup  (180 ml) heavy cream
2 tsp  sugar-free vanilla instant pudding mix
2 Tbsp  (15 g) almond meal
1/2 tsp  polyol
 
put the gelatin and the boiling water in your blender, and run the thing 
for a minute or so to dissolve the gelatin. put the neufchatel cheese in, 
cut into chunks, and run the blender again until the mixture is smooth, 
about 1 more minute. now add the cold water and your teaspoon of grated 
lemon rind, and run it one more time, to blend. 
pour the gelatin mixture from the blender jar into a mixing bowl, and 
stick it in the fridge. you're going to chill it till it's just starting 
to thicken a bit. while that's happening . . . 
use your electric mixer to whip the heavy cream with the vanilla pudding 
mix until you have a good, thick whipped topping. (don't overbeat, or 
you'll get vanilla butter!) 
when the gelatin is starting to thicken, fold 1/2 cup (40 g) of the 
whipped topping gently into it, until everything is well blended. pour 
into four pretty dessert dishes. put the dessert dishes and the leftover 
whipped topping in the fridge. let your mousse chill for at least a couple 
of hours. 
sometime before dinner, stir the almond meal with the polyol sweetener in 
a skillet over medium heat until it just gets a hint of golden color. 
remove from heat. 
when dessert time rolls around, top each serving of mousse with a little 
of the leftover whipped topping and 1 1/2 teaspoons of the toasted almond 
meal, and serve. 
 
each serving with: 249 calories; 22 g fat; 7 g protein; 4 g carbohydrate; 
trace dietary fiber; 4 g usable carb. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 75594) Mirror: rec.food.recipes: Fri, Nov 5, 2004


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