Lemon Mousse Cup Recipe - Low Carb & Healthy
Low carb recipe for Lemon Mousse Cup which belongs to the Sweets recipe category.
- 1 package (4-serving size) sugar-free lemon gelatin
- cup (180 ml) boiling water
- 3 ounces (85 g) Neufchatel cheese or light cream cheese, softened
- cup (120 ml) cold water
- 1 teaspoon grated lemon rind
- cup (180 ml) heavy cream
- 2 teaspoons sugar-free vanilla instant pudding mix
- 2 tablespoons (15 g) almond meal
- teaspoon polyol sweetener
Put the gelatin and the boiling water in a blender and run it for a minute or so to dissolve the gelatin.
Cut the Neufchatel cheese into chunks, add it to the blender, and run the blender again until the mixture is smooth, about 1 more minute.
Now add the cold water and the grated lemon rind and run it one more time to blend.
Pour the gelatin mixture from the blender jar into a mixing bowl and stick it in the fridge.
You're going to chill it until it's just starting to thicken a bit.
Use an electric mixer to whip the heavy cream with the vanilla pudding mix until you have a good, thick whipped topping.
(Don't overbeat, or you'll get vanilla butter!) When the gelatin is starting to thicken, fold cup (40 g) of the whipped topping gently into it until everything is well blended.
Pour into four pretty dessert dishes.
Put the dessert dishes and the leftover whipped topping in the fridge.
Let the mousse chill for at least a couple of hours.
Sometime before dinner, stir the almond meal with the polyol sweetener in a skillet over medium heat until it just gets a hint of golden color.
Remove from heat.
When dessert time rolls around, top each serving of mousse with a little of the leftover whipped topping and 1 teaspoons of the toasted almond meal and serve.
Each with 7 g protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs. Carb count does not include polyol sweetener.