Sampling this lemon mousse with strawberries is like spooning up sunshine; the jewel-like layers of berries are an unexpected delight. We’ve lightened up the mousse by substituting gelatin and fat-free yogurt for the usual quantities of eggs and cream.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Sprinkle the gelatin over 1⁄4 cup cold water in a small bowl. Allow to stand for 5 minutes to soften.
Place another 1⁄4 cup water, the sugar, lemon rind, lemon juice, oil and egg in a medium saucepan and whisk together until well combined. Cook over a low heat, whisking constantly, until the mixture is hot, about 5 minutes. Whisk in the softened gelatin and cook, whisking constantly, until the gelatin has dissolved, about 1 minute.
Remove from the heat, transfer to a medium bowl and cool to room temperature, whisking occasionally. Whisk in the yogurt. Alternately layer the strawberries and lemon mousse in 8 dessert bowls and chill until set, about 3 hours. Serve.
Per serving: 129 calories, 3 g protein, 3 g total fat, 1 g saturated fat, 32 mg cholesterol, 22 g total carbohydrate, 22 g sugars, 1 g fibre, 25 mg sodium
Although the vitamin C in the lemon juice is diminished somewhat by being heated, one serving still provides a useful amount of this antioxidant vitamin.