Lemon Mousse

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.

About WF Staff

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