LEMON MOUSSE--WEIGHT WATCHERS
Hey, you weight watchers--0 points for 1/2 cup--I just got this in my e-mail from my daughter who got it from a patient and now I'm passing it on to you. You may already know about it but it looks good and it is free points. I know everyone is looking for something that tastes like normal. Also, below in the direction there are variations of other flavors and ideas.
Provided by Mimi in Maine
Categories Gelatin
Time 1h10m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Dissolve jello in hot water and then add lemon juice and 7-Up.
- Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
- Fold in whipped topping.
- Place in jello mold (or 1/2-cup containers), and refrigerate till ready to serve.
- VARIATIONS:.
- LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
- LEMON & LIME MOUSSE: Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
- CRANBERRY MOUSSE: Substitute cranberry jello and unsweetened cranberry juice for the lemon.
- MOUSSE PARFAIT: If you want to make a "fancy" dessert, try this: Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest.
Nutrition Facts : Calories 52.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 30.9, Carbohydrate 8.8, Fiber 0.2, Sugar 4.9, Protein 2.1
LEMON YOGURT MOUSSE - COOKS ILLUSTRATED - WEIGHT WATCHER FRIENDL
We loved this nice and light dessert...better still, it is Weight Watchers' friendly at 4 points per serving. You can substitute 1 cup frozen blueberries for the fresh berries. It is well advised to have your ingredients pre-measured and have your mix master set up in advance. This dessert, although a bit fussy, can be made in advance up to 2 days in advance.
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Berry Sauce: Bring the blueberries, sugar, water and the salt to a simmer in a medium saucepan over medium heat, stirring occasionally. Cook until the sugar is dissolved and the fruit is heated through, 2 - 4 minutes.
- Transfer the mixture to a blender and puree until smooth, about 20 seconds. Strain the puree through a fine mesh strainer, pressing on the solids to extract as much puree as possible (you should have about 1/2 cup). Spoon the sauce evenly into 6 - 4 ounce ramekins and refrigerate until chilled, about 20 minutes.
- Mouse: Pour the water into a small bowl, sprinkle the gelatin evenly over the tops and set aside to let the gelatin hydrate for 10 minutes. In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla and salt together until smooth.
- Whisk the egg whites, sugar and cream of tartar together in a large bowl (or the bowl of a stand mixer) Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has trippeled in size and registers about 160 degrees on an instant read thermometer, 5 - 10 minutes.
- Protecting the hands, take the bowl off the heat, quickly whisk in the hydrated gelatin until melted. Whip the warm mixture with an electric mixer on medium high speed until it forms stiff, shiny peaks, 4 - 6 minutes. Add the yogurt mixture and continue to whip until just combined, 30 - 60 seconds.
- Divide the mousse evenly amoung the chilled ramekins containing the blueberry sauce, cover tightly with plastic wrap and chill until set, 6 - 8 hours. Serve chilled.
Nutrition Facts : Calories 123.5, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 106.7, Carbohydrate 20.6, Fiber 0.5, Sugar 19, Protein 2.4
CREAM CHEESE STRAWBERRY MOUSSE - WEIGHT WATCHERS
Make and share this Cream Cheese Strawberry Mousse - Weight Watchers recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Process first 3 ingredients in a food processor until smooth. Transfer strawberry mixture to a large bowl; fold in whipped topping.
- Spoon into 6 (6-ounce) dessert dishes. Cover and chill at least 4 hours.
Nutrition Facts : Calories 146.2, Fat 8.7, SaturatedFat 4.8, Cholesterol 28, Sodium 127, Carbohydrate 14.1, Fiber 0.7, Sugar 12.8, Protein 3.7
LEMON MOUSSE
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Provided by Sarah Cook
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
- Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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- Add zest, sugar, and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
- Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. Yields about 2/3 cup mousse and 1/4 cup berries per serving.
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- Whisk the egg yolks and put them into a small pan with the lemon juice, caster sugar and spread. . Heat gently over a low heat, whisking to combine, then whisk in the cornflour and bring the mixture to the boil. Continue to cook, whisking constantly, for 4-5 minutes or until the mixture is smooth and thickened.
- Remove from the heat and strain into a small bowl. Cover with clingfilm and let cool slightly before chilling in the fridge for 1-2 hours or until completely cold. In a dry, clean bowl, whisk the egg whites until stiff peaks form. Use a metal spoon to gently fold one-third of the egg whites into the chilled lemon curd, then fold in the remaining egg whites.
- Spoon into small dessert glasses and chill until set. Blitz 1 ginger nut biscuit in a mini food processor to coarse crumbs, then sprinkle over the mousse just before serving
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อาหาร Englishประเภท Dessertหน่วยบริโภค 4เวลารวม 10 น.
- Dissolve the lemon jelly in 200 ml (7 fl oz) boiling water. For an extra-lemony flavour, add the lemon zest and juice. Leave to cool.
- Blend well with the fromage frais and put the bowl I the fridge to start to set. This may take about 3 hours or so, depending on the outside temperature.
- When the edges of the mixture look wobbly and are starting to set, whisk the egg whites briskly until they are a light, frothy foam with soft floppy peaks. Using a large metal spoon, gently fold the egg whites into the setting mixture using a figure of eight motion.
- Pour into four pretty wine glasses or a large glass bowl. Leave until set. When it is ready, it will be soft and creamy.
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