Post by JJ Judkins on Mar 18, 2010 15:54:51 GMT -6
* Exported from MasterCook *
Meyer Lemon Mousse - Helen Rennie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mousse:
1 Tbsp. lemon zest and ΒΌ cup lemon juice (from abo -- preferably Meyer lem
1 1/4 cups heavy cream
1 cup yogurt or sour cream -- preferably made from
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla
Garnish:
Pistachios -- finely chopped
Fresh berries
Fresh mint leaves
Combine lemon juice, cream, yogurt or sour cream, condensed milk, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-low speed until the cream foams and forms soft peaks when you turn off the mixer and lift the whisk.
Stir in the lemon zest with a spatula and refrigerate for 30 minutes or up to 2 hours.
Scoop into bowls and serve with the garnish of your choice.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 422 Calories; 32g Fat (66.9% calories from fat); 6g Protein; 30g Carbohydrate; 0g Dietary Fiber; 119mg Cholesterol; 93mg Sodium. Exchanges: 0 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.
NOTES : Notes
Total (a Greek brand of yogurt made by the Fage Company) is the best option for this dessert. It's available at most supermarkets, but if you can't find it, substitute sour cream instead.
If you're wondering what to do with your extra lemons, read Helen Rennie's column on how to use citrus.
From the Helen Rennie collection
Serves 4
This easy mousse is a great way to let any citrus fruit shine, but it's particularly delicious with Meyer lemons or blood oranges.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Meyer Lemon Mousse - Helen Rennie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mousse:
1 Tbsp. lemon zest and ΒΌ cup lemon juice (from abo -- preferably Meyer lem
1 1/4 cups heavy cream
1 cup yogurt or sour cream -- preferably made from
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla
Garnish:
Pistachios -- finely chopped
Fresh berries
Fresh mint leaves
Combine lemon juice, cream, yogurt or sour cream, condensed milk, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-low speed until the cream foams and forms soft peaks when you turn off the mixer and lift the whisk.
Stir in the lemon zest with a spatula and refrigerate for 30 minutes or up to 2 hours.
Scoop into bowls and serve with the garnish of your choice.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 422 Calories; 32g Fat (66.9% calories from fat); 6g Protein; 30g Carbohydrate; 0g Dietary Fiber; 119mg Cholesterol; 93mg Sodium. Exchanges: 0 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.
NOTES : Notes
Total (a Greek brand of yogurt made by the Fage Company) is the best option for this dessert. It's available at most supermarkets, but if you can't find it, substitute sour cream instead.
If you're wondering what to do with your extra lemons, read Helen Rennie's column on how to use citrus.
From the Helen Rennie collection
Serves 4
This easy mousse is a great way to let any citrus fruit shine, but it's particularly delicious with Meyer lemons or blood oranges.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0