Makes 4 servings
1 ½ tablespoons cornstarch
2 tablespoons water
3 ½ tablespoons sugar
3 tablespoons 2% milk
½ cup lemon juice
1 large egg
¼ teaspoon grated lemon peel
¼ cup heavy cream
2/3 cup fresh sliced strawberries
1/3 cup fresh blueberries
1/3 cup fresh raspberries
Mix cornstarch with 2 tablespoons water in small bowl. Add sugar, milk and lemon juice, bring to a simmer over medium heat and cook until thickened about 5 minutes.
In a small bowl, beat egg thoroughly with a wire whip. Continue whisking while adding hot lemon mixture to egg. Return to saucepan and mix until smooth. Cook for 1 more minute. Remove from heat, stir in lemon peel and set aside to cool for 1 hour.
In a mixing bowl, whip heavy cream to medium stiff peaks. Gently fold cooled lemon mixture into whipped cream and chill in refrigerator.
Serve 1/3 cup lemon mousse with 1/3 cup mixed berries.
Per serving: calories: 140, fat: 4g, carbohydrates: 27g, cholesterol: 32mg, protein: 2g, sodium: 19mg, fiber: 4g.
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full -Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more informationabout Judy and her company.
