5gNET CARBSLemon Mousse
Bright, fluffy lemon mousse whipped from cream cheese, heavy cream and fresh lemon zest in about ten minutes.
Ingredients
- 6 oz full-fat cream cheese, softened
- 1/3 cup powdered monk fruit sweetener
- 2 teaspoons finely grated lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon extract
- Pinch of salt
- 1 cup heavy cream, cold
Directions
- Whip the cold cream in a chilled bowl to stiff peaks. Set aside.
- In a second bowl, beat the cream cheese and powdered sweetener until smooth and fluffy. Beat in the lemon zest, lemon juice, lemon extract and salt.
- Stir one third of the whipped cream into the lemon base to loosen it, then gently fold in the rest until no streaks remain.
- Spoon or pipe into 4 small glasses. Chill 1 hour to firm.
- Garnish with a little extra lemon zest before serving.
Nutrition per serving (about 2/3 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 10g.
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Inspired by Joy Filled Eats. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/lemon-mousse/