Recipe: Healthy lemon mousse

Last updated 15:14 09/08/2012
Lemon Mousse
Photo: Nick Wilson and Mark O'Meara
Lemony and light lemon mousse.

Relevant offers

Food & Wine

Beerhive Blog: The ale of two cities - Auckland vs Wellington beer battle You've been slicing your apples all wrong The reason behind all those wine-snob rituals Why the worst time to drink coffee is actually in the morning Give tea a try for more flavourful dishes Time trial: Fast food that doesn't make you sick quick What I make when... I feel like something spicy Giesen treads late harvest wine Bitter and twisted: The Negroni story Dumpling Sisters: You Tube, Jamie Oliver and beyond

This little gem has it all: lots of fruit, protein from the egg whites, and served in a measured portion. Plus it tastes fantastic.

Try it with lime instead of lemon, too.

Ingredients

1/3 cup low-GI sugar

2 tsp powdered gelatine

2 egg whites

1 1/2 cups low-kilojoule plain yoghurt

1/2 lemon, juice and

zest, plus extra zest to decorate

100g raspberries, to serve (optional)

Method

Using a small blender or a pestle and mortar, grind low-GI sugar into a fine powder.

Combine 2tbsp of boiling water and gelatine in a small jug and stir until dissolved. Set aside.

Using an electric mixer, beat egg whites until soft peaks form. Gradually add ground sugar, beating until thick and glossy.

Combine yoghurt, lemon zest and juice in a bowl.

Whisk in gelatine mixture, then fold in egg white mixture until combined. Spoon into 6 dishes, then cover and refrigerate for 2-3 hours until set.

Decorate mousse with extra zest and serve with raspberries (if using). SERVES 6

Lemon mousse recipe from Crunch Time Cookbook by Michelle Bridges

Ad Feedback

- Fairfax Media

Comments

Recipe search

Special offers
Opinion poll

How does a strong cup of coffee make you feel?

More alert and awake

Jittery, anxious

It gives me an upset tummy

I feel no effect

Vote Result

Featured Promotions

Sponsored Content

Laura Faire Cookbook Promotion