Lemon Mousse

Lemon Mousse

4 servings 

½ point per serving (original points)

Packet sugar free lemon jelly
Grated zest and juice of a lemon
200 g very low fat fromage frais
2 egg whites beaten to soft peaks

Dissolve jelly in 200ml of boiling water, add lemon juice and zest and allow to cool.

Blend well with the fromage frais and put in the fridge to set.

When it's the consistency of mayonnaise, gently fold in the egg whites.

Pour into four glasses and chill until set.

Lemon mousse

no count

 

3 dessertspoons canderel

zest & juice of 1 lemon

2 large eggs

4oz quark

 

- put lemon zest and canderel in a bowl

- beat 2gether lemon juice and eggs

- pour over canderel and zest

- place bowl over pan of simmering water, stir until eggs start to cook and mixture thickened.

- cool and beat in quark

- put in fridge till your ready