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Lemon Mousse
  • Serves 6
  • UNITS: 1 per serving
  • FAT POINTS: 2 per serving
  • CALORIES: 80 per serving
  • 2 lemons
  • 1 orange sugar free jelly
  • pint boiling water to make up the jelly
  • 1 large can of Tip Top
  1. Grate rind from lemons (or scrape with a zester) and squeeze out the juice
  2. Make up the jelly using a quarter pint of boiling water
  3. Add lemon juice and grated rind. Set aside until completely cold but not set.
  4. Once jelly mixture is cold, whisk the Tip Top in a large bowl with an electric whisk for about 5 minutes until very frothy and doubled in volume.
  5. Gently add and fold in the jelly mixture. Pour into a bowl, or individual dishes and chill in the fridge.
  6. Stir again gently after half an hour to prevent the mousse splitting and leave until set, preferably overnight.
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