Lemon Chiffon Mousse & Berry Cups
This light and cheery dish is the perfect make-ahead spring treat.
Ingredients
- 2egg whites
- 2Tbsp.powdered erythritoldivided
- 1cupheavy cream
- 1servingLemon Meringue Keto Chow
- 0.5cupunsweetened almond milkor macadamia milk
- 1lemonzest and juice or 1/2 tsp. lemon extract
- 1cupmixed berries washed and dried, plus extra for garnish
- fresh mint leaves for garnish
Instructions
- Beat egg whites with one Tbsp. erythritol with an electric mixer until stiff peaks form.
- In a separate mixing bowl, beat the heavy cream with remaining Tbsp. erythritol until soft peaks form. Set aside 4 Tbsp. of this whipped cream to decorate the finished mousse cups.
- In another large mixing bowl, mix the Keto Chow into the milk, then mix in the lemon zest and lemon juice.
- Fold 1/3 of the remaining whipped cream into the Keto Chow mixture to lighten it. Then fold in the rest of the whipped cream.
- Fold in the egg whites in two parts. The mousse should be light and fluffy. It’s okay if you still see white streaks.
- Place a quarter of the berries into each serving dish and add the lemon mousse. Top each one with the reserved whipped cream.
- Garnish with berries and mint leaves if desired.
- Cover loosely, and chill at least one hour for best flavor and texture.
- These will keep tightly covered in the fridge for up to three days but are at their best within 24 hours.
Nutrition
Serving: 1servingCalories: 266.3kcalCarbohydrates: 16.4gProtein: 10.6gFat: 22.1gSaturated Fat: 13.8gPolyunsaturated Fat: 1.09gMonounsaturated Fat: 5.61gTrans Fat: 0.7gCholesterol: 70.2mgSodium: 278.7mgPotassium: 551.95mgFiber: 3.3gSugar: 4.8gVitamin A: 1154.3IUVitamin C: 47.32mgCalcium: 290.81mgIron: 0.91mgSugar Alcohol: 7.54gNet Carbs: 5.58g