Lemon Mousse
Pear nectar is very mild, and it adds a nice bit of sweetness to this tart mousse.
INGREDIENTS
- 1 (0.25-ounce) envelope unflavored gelatin
- ¼ cup cold water
- ⅓ cup lemon juice
- ⅔ cup pear nectar
- ¼ cup sugar, divided
- 1 teaspoon grated lemon zest
- 1 cup lemon yogurt
- 2 pasteurized egg whites
- ¼ teaspoon cream of tartar
In microwave-safe glass measuring cup, combine gelatin and cold water; let stand for 5 minutes to soften gelatin.
Stir in lemon juice, pear nectar, and 2 tablespoons sugar. Microwave on high for 1–2 minutes, stirring twice during cooking time, until sugar and gelatin completely dissolve; stir in lemon zest. Let cool for 30 minutes.
When gelatin mixture is cool to the touch, blend in the lemon yogurt. Then, in medium bowl, combine egg whites with cream of tartar; beat until soft peaks form. Gradually stir in remaining 2 tablespoons sugar, beating until stiff peaks form.
Fold gelatin mixture into egg whites until combined.
Pour into serving glasses or goblets, cover, and chill until firm, about 4–6 hours.
Serves 4
Calories: 151.27
Fat: 0.65 grams
Saturated fat: 0.40 grams
Dietary fiber: 0.33 grams
Sodium: 65.70 mg
Cholesterol: 2.27 mg
Pasteurized Egg Whites
You can find pasteurized eggs in any grocery store. Be sure to carefully abide by the sell-by and use-by dates that are stamped on the package and usually on each egg. Pasteurized egg whites take longer to whip to peaks than ordinary eggs. Just keep beating them until the peaks form. Cream of tartar helps stabilize the foam.
