Lemon mousse topcook.tomathouse.com
Preparation:In a heatproof bowl set over a saucepan of simmering water, whisk 2 egg whites, 1/4 cup sugar, and a pinch of salt until the sugar dissolves. Remove the bowl from the heat and beat with an electric mixer until stiff peaks form. In a separate bowl, whisk together 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest, and 1 tablespoon lemon juice; fold into the beaten egg whites. Refrigerate the mousse for 2 hours. Serve with crumbled shortbread cookies. Ingredients:
Nutritional value per serving: Calories 115, Total Fat 2g, Saturated Fat g, Protein 9g, Carbohydrates 16g, Fiber g, Cholesterol mg, Sodium mg, Sugars g. |