vrijdag 22 november 2013

Frozen Lemon Mousse (Kopie)

•8 egg whites, divided
•½ cup fresh lemon juice
•1 cup splenda no-calorie sweetener, divided
•1 ½ Tbsp grated lemon zest
•1/8 tsp cream of tartar
•1/8 tsp salt
•1 cup evaporated skim milk
•½ cup fat-free plain yogurt

Combine 4 egg whites with fresh lemon juice, 1/4 cup splenda, and lemon zest. Let stand at room temperature. Meanwhile, beat remaining egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add remaining 3/4 cup splenda, beating constantly until stiff and glossy. Beat evaporated milk and yogurt in separate bowl, then fold carefully into lemon juice mixture, alternating with cream of tartar mixture. Gently spoon into freezer-safe container or baking pan, cover with tinfoil, and freeze overnight. Let mousse soften in refrigerator 30-45 minutes prior to serving.

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