Lemon Mousse

Ingredients

3 eggs, separated
3 lemons, juiced
250 g fromage frais
1 low cal. lemon (or lemon and lime) jelly
5 dsp Canderal Sweetner or sugar

Method

  1. Place egg yolks, lemon juice and Canderel in a bowl. Whisk well over a saucepan of hot water until it is all mixed.
  2. Dissolve the jelly in a small amount of water and whisk into the mix. Place in a fridge to cool.
  3. When cool, whisk in the fromage frais.
  4. Whisk egg whites until stiff, then fold into the mixture.
  5. Stir well and leave in the fridge to set.