[catebert]

LEMON MOUSSE

3 fl. Oz. lemon juice
1 envelope gelatin
4 large eggs, separated
2 large egg whites
1 tbsp grated, finely chopped lemon rind
6 packets sugar substitute
2 cups whipped cream

In a small saucepan combine lemon juice and gelatin, let stand 5 minutes. Heat mixture over medium heat stirring til gelatin is dissolved. In a large bowl whisk egg yolks, sugar substitute equal to four teaspoons of sugar and grated lemon rind until very light and lemon coloured. Whisk in dissolved gelatin mixture.
In a clean large bowl beat egg whites until frothy. Add 2 packets sugar substitute and continue beating on high speed until shiny and stiff peaks form.
In a separate bowl beat whipping cream with 2 packets sugar substitute until soft peaks form. Gently fold into lemon mixture until no white streaks remain. Fold in egg whites, gently until no white streaks remain.

Cover and refrigerate 2 to 3 hours. makes 8 1/2 cup servings, each with 150 calories, 13.5g fat, 2.25g carbs, 0.04g fibre, 5.19g protein.