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Frozen Lemon Mousse
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You won't taste the small amount of vodka in this sparkling citrus dessert. It's included to give the mousse a softer texture when frozen. It can be omitted.
3 eggs
3 egg yolks
1/2 cup fresh lemon juice
1 cup granular sugar substitute
1/2 stick unsalted butter
2 tablespoons vodka
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1 cup heavy cream
In a medium bowl, whisk eggs and egg yolks; set aside. In a medium saucepan heat lemon juice, sugar substitute, butter and vodka. Gradually whisk lemon mixture into eggs. Return mixture to saucepan; cook 3 minutes, stirring constantly over medium heat until mixture thickens. Do not boil. Remove from heat. Stir in lemon peel and extract. Transfer to a large bowl. Cover with a piece of plastic wrap touching surface; chill at least one hour.
With an electric mixer on medium speed, beat cream until peaks form. In two additions, fold whipped cream into lemon custard. Transfer to a 1 quart dessert dish. Freeze until solid, at least 2 hours. To serve, spoon into individual dessert plates and garnish with fresh berries, if desired.
Servings: 6
Chill time: 2 hours
Carbohydrates: 7.5 grams
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