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Lemon Mousse
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This dessert is for lemon lovers. Excellent as is, it also makes a great filling for a baked Atkins piecrust.
1 envelope unsweetened gelatin
1/4 cup fresh lemon juice
7 eggs, separated, at room temperature (see note)
6 packets sugar substitute (up to 10)
3 tablespoons Grand Marnier, or other orange flavored liqueur
1-1/2 cups heavy cream
In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch bowl). Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170°F (about 4 minutes). Remove from heat; stir in orange liqueur. Transfer to a large bowl.
With an electric beater, beat egg whites until stiff peaks form; set aside. Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
Gently fold in whipped cream. Taste for sweetness; adjust if necessary.
Cover with foil and refrigerate until well chilled.
Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.
Servings: 8
Carbohydrates: 5.5 grams
Net Carbs: 5.5 grams
Fiber: 0 grams
Protein: 7 grams
Fat: 21 grams
Calories: 249
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