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Whipped Lemon Cheesecake Mousse by Gretchen Scalpi, RD, CDN, CDE

INGREDIENTS

  • 4 ounces cream cheese, room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup powdered sugar
  • 1 recipe Nonfat Whipped Milk Base

  1. In small bowl, combine cream cheese, lemon juice, lemon zest, and sugar; using fork or whisk, beat until well blended.

  2. Fold mixture into Whipped Milk Base.

  3. Chill for at least 1 hour before serving.

SERVES 10; SERVING SIZE: ½ CUP

PER SERVING: Calories: 81 | Protein: 4g | Carbohydrates: 8g | Fat: 4g | Saturated Fat: 3g Cholesterol: 14mg | Sodium: 65mg | Fiber: 0g | PCF Ratio: 18-38-44 | Exchange Approx.: 1 Skim Milk

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