Frozen Lemon Mousse With Blackberry-Raspberry Sauce
- 1 envelope unflavored gelatin
- 2 tablespoons water
- 3 large egg whites
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons grated lemon rind
- 1 teaspoon lemon extract
- 1 cup frozen whipped topping, thawed
- 3/4 cup lemon fat-free yogurt (such as Yoplait)
- Dash of salt
- Lemon rind strips (optional)
- Sprinkle gelatin over water in a small microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves; cool slightly.
- Beat egg whites at high speed of a mixer until soft peaks form. Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until candy thermometer registers 240u0b0. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes). Beat in gelatin mixture, grated lemon rind, and lemon extract. Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins. Cover and freeze 4 hours or up to 24 hours. Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.
unflavored gelatin, water, egg whites, sugar, lemon juice, lemon rind, lemon, frozen whipped topping, lemon fatfree yogurt, salt, lemon rind strips
Taken from www.myrecipes.com/recipe/frozen-lemon-mousse-with-blackberry-raspberry-sauce (may not work)