Frozen Lemon Mousse with Blackberry Raspberry Sauce

  • 1 envelope unflavored gelatin
  • 2 tablespoons water
  • 3 large egg whites
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons grated lemon rind
  • 1 teaspoon lemon extract
  • 1 cup frozen whipped topping, thawed
  • 3/4 cup lemon fat-free yogurt (such as Yoplait)
  • Dash of salt
  • Blackberry-Raspberry Sauce
  • Lemon rind strips (optional)

Sprinkle gelatin over water in a small microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves; cool slightly.

Beat egg whites at high speed of a mixer until soft peaks form.

Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until candy thermometer registers 240°.

Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes).

Beat in gelatin mixture, grated lemon rind, and lemon extract.

Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins.

Cover and freeze 4 hours or up to 24 hours.

Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.

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