Frozen Lemon Mousse
7.0g
Net Carbs
5.5g
Protein
24.5g
Fat
0.2g
Fiber
277
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 3 large Egg Yolks
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 3 teaspoons Lemon Zest
- 4 tablespoons Unsalted Whipped Butter Stick
- 1/2 cup Lemon Juice
- 1 teaspoon Vanilla Extract
- 3 large Eggs (Whole)
- 1 cup Heavy Cream
- 1 fluid ounce (no ice) Vodka
Directions:
- In a medium bowl, whisk eggs and egg yolks until combined. Set aside. Zest and then juice the lemons, you will need only 1 tbsp of the zest.
- In a medium saucepan over medium heat, cook lemon juice, sugar substitute, butter, vodka and lemon zest until mixture starts to boil. Gradually whisk lemon mixture into eggs. Return this mixture into saucepan and cook 3 minutes, stirring constantly over medium heat until mixture thickens (do not boil).
- Remove from heat and stir in vanilla. Transfer to a large bowl, cover with plastic wrap and chill in the freezer for one hour, until mixture is cold.
- In a medium bowl with an electric mixer on high speed, beat cream until stiff peaks form, about 4 minutes. In two additions, fold whipped cream into lemon custard until just-combined. Transfer to individual dessert dishes, cover with plastic wrap and freeze for 1 to 2 hours (no longer).
