Grated rind & juice of 2 lemons
8 Tablespoons Artificial Sweetener
3 eggs (separated)
1 sachet gelatine
170g/6oz Very low fat Fromage Frais
1 Egg white
pinch of salt or cream of tartar
Put the grated lemon rind & juice in a bowl with the sweetener & egg yolks. Stand over a saucepan of simmering water & whick until lemon in colour & beginning to thicken (10-15 mins)
Sprinkle the gelatine in a bowl containing 3 tablespoons very hot water & stir until dissolved. Stir the dissolved gelatine into the lemon custard. Cool & chill for an hour until just beginning to set. Fold the fromage frais into the setting mixture.
Whick the 4 egg whites & salt or cream of tartar together until peaking, using a metal spoon fold the egg whites into the setting lemon mixture. Pour into a serving dish & chill until set.
I made the lemon mousse for pudding on sunday, i was hoping to have enough for a couple of days but it was so delicious that the family demolished it at one sitting! If you haven't tried it yet it really is worth the effort.
For anyone that is concerned abot using raw egg whites because of pregnancy or anyother reason. I presume that you can use the dried egg white as this has been pasteurised. and I have checked dried egg white is still free on all plans.
Made this yesterday and it is lovely. Hard to believe it's syn free...I had massive bowl today for dessert...and on weigh-in day, I ask you!? How can this be called a diet!?
I did find it quite tart though, and i just used one (large) lemon. If I were making it again I'd try to get more fromage frais in and would use a smaller lemon.
But I was so proud...my egg whites peaked, I've never used gelatine before, never made a mousse before.....Slimming World is really broadening my horizons and making a proper little housewife of me!