Low Carb Lemon Mousse

Low Carb Lemon Mousse

  • Prep Time: 2 hrs 10 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8

    • About This Recipe

    “I had a guest on a low carb diet and she gave me this recipe. It’s really lemony and delicious. There was a slight aspartime aftertaste, but for those trying to cut back on the carbs it’s a great dessert! Prep time includes chilling.”

    Ingredients

  • 1/2 cupbutter
  • 9egg yolks
  • 4egg whites
  • 4lemons, juice of
  • 2teaspoonsgrated lemons, zest of
  • 5packetssugar substitute( of choice)
  • 1 1/2 cupsheavy cream
  • 1teaspoonvanilla extract

    • Directions

  • Melt butter in a medium saucepan over low heat.
  • Remove from heat and whisk in yolks one at a time.
  • Beat in lemon juice, zest and 4 packets sugar substitute.
  • Chill.
  • Beat egg whites and extract with 1 packet sugar substitute.
  • Fold into the chilled egg yolk mixture.
  • Beat cream with vanilla extract and fold into the mixture.
  • Fold into the chilled egg yolk mixture.
  • Spoon into 8 serving cups (wine glasses work well) and chill for at least 2 hours before serving.

    • Reviews

  • “If you use Splenda in place of (sweet n low) or any other sugar substitute you won’t have an after taste, Splenda is used for baking and has less than 1 gram of Carb per tsp.”

  • “We did not care for this at all.The texture was very airy, almost watery – not mousse-like.And the egg flavor was too strong.The directions also seem incomplete or contain errors (the extract is listed to add with the egg white and with the cream).”

  • “I liked this. I wasted the first batch because I had the butter too hot and all the yolks cooked. My fault.So I tried again and had the butter just warm. I made some for the fridge and the other I put in paper cups and froze. They taste like ice cream (put a squirt of canned whipped cream on it for more sweetness). It made a lot. Liked it frozen much more. Thanks”

  • “For 1 cup of the granular (pourable, measures like sugar)splenda the equivalent is 24 packets.”

  • “I haven’t tried it, but packet Splenda does measure differently than the granulated.”

  • “I am so sorry that this one hasn’t worked out for me. I have rated it as “ok” becausewhile the end result was a fluffy wonderful lemon dessert, the taste of the sugar substitute (Splenda in my case) was rather too overpowering for me to persevere very long into the delectible looking glass. This IS my very first time of using Splenda in powder form… I have used the little tablets of it before with success in recipes..did I maybe assume wrong that 1 packet = 1 teaspoon powder Splenda and that’s maybe what went wrong?or ?… I honestly don’t know. It’s a pity becuase the lemon was nice and the texture was wonderful after setting in the fridge overnight. Please see my rating system: 2 stars only because I couldn’t get around the Splenda taste… maybe that’s just me? Please don’t be put off my my review, especially since another mentions that Splenda shouldn’t have an aftertaste at all. I’m no expert to know so please decide for yourself.I enjoyed very much to at least try for a lower carb dessert. Thanks!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST