Lemon Cheesecake Mousse

Total Time: 20 mins

Ingredients

• 4 teaspoon egg white(s), dried
• 1/4 cup(s) water
• 1 teaspoon vanilla extract
• 1/4 cup(s) sugar
• 1/2 package(s) tofu, silken-style firm, light, (6.15 ounces) cut into 1/2-inch-thick slices and well drained in white paper towels
• 4 ounce(s) cream cheese, reduced-fat
• 2 teaspoon lemon peel
• 1 tablespoon lemon juice
• 3 tablespoon preserves, strawberry, reduced-sugar
• strawberries, (optional)
• sprig(s) mint, fresh, (optional)

Preparation

1. In a medium bowl, combine dried egg whites, the water, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form (tips curl). Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2. In a blender or food processor, combine tofu, cream cheese, lemon peel, and lemon juice. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain.
3. To serve, spoon mousse into 6 dessert dishes. Top with fresh strawberries. If desired, garnish with mint sprigs.

Nutritional Info (Per serving):

Calories: 113, 

Saturated Fat: 3g, 

Sodium: 119mg, 

Dietary Fiber: 0g, 

Total Fat: 5g, 

Carbs: 13g, 

Sugars: 11g, 

Cholesterol: 14mg, 

Protein: 5g

Exchanges: 

Other Carb: 1, 

Lean Meat: 0.5, 

Fat: 1

Carb Choices: 1

CHOCOLATE CHERRY MOUSSE

Chocolate Cherry Mousse

 

Absolutely gorgeous and rich, but not too sweet, this airy mousse is a beautiful ending to a summer supper.

Perfect with raspberries, blackberries or strawberries, too...

2 ounces unsweetened solid chocolate, chopped
1 cup plus 2 tablespoons heavy whipping cream, divided
2 tablespoons cherry liqueur or sugar free cherry syrup
1/2 cup Splenda
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup diced fresh cherries
6 whole cherries with stems for garnish

Melt the chopped chocolate, 2 tablespoons heavy cream, and cherry syrup in the microwave at 30 second intervals, whisking in between, until melted and very smooth. Set aside to cool slightly.

In a large bowl combine the remaining 1 cup cream, Splenda, almond, and vanilla extract - beat with an electric mixture until soft peaks form.

Beat 1/2 cup of the whipped cream into the chocolate mixture until well blended to lighten the mixture, then carefully fold the chocolate mixture into the remaining whipped cream until no white streaks remain. Gently fold in diced cherries.

Divide into 6 dessert glasses and chill for at least one hour. Garnish with a whole, fresh cherry. Makes six servings.

Per Serving:
Calories 136;
Protein 2 g;
Fat 12 g;
Carbs 4 g;
Sugar 2 g;
Sodium 10 mg