Fat-free Lemon Mousse
- 2 teaspoons unflavored gelatin
- 1 cup fat-free half and half
- 1 tablespoon finely grated lemon peel
- 1/8 teaspoon cream of tartar
Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over very low heat just until gelatin dissolves, about 1 minute. Stir in fat-free half and half, 2 tablespoons sugar and grated lemon peel. Stir over very low heat until sugar dissolves, about 2 minutes (do not boil). Transfer gelatin mixture to large bowl. Set bowl in another large bowl filled halfway with ice water; stir until mixture is cool, about 5 minutes.
Using electric mixer, beat egg whites with cream of tartar in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff but not dry. Fold egg whites into gelatin mixture. Divide mousse among 4 wineglasses. Chill until mousse is softly set, at least 4 hours and up to 1 day. Serve mousse cold.
Learn To Make Princess Diana’s Favorite Comfort Food: Tomato Mousse
Darren said, “One day she said to me, ‘Darren I want you to take care of all the fats, and I’ll take care of the carbs at the gym.’ We changed everything [and] I threw out my Buckingham Palace recipe book.” He also said that when guests were over, she had Darren make her a fat-free version of whatever they were eating.
Skinny Lemon Mousse Pies
I thought it might be time for a lightened up dessert again, Skinny Lemon Mousse Pies. I adore mini desserts, especially in the form of pie! Lemon pie is the perfect refreshing treat, especially in the summer.
These mini pies are bursting with lemon flavor. The mousse is made with sugar-free, fat-free pudding mix, a hint of reduced-fat cream cheese, non-fat lemon yogurt and some fresh lemon zest. I guess you could say it&rsquos a lemon lovers dream.
The pudding should be prepared in advance so it is firm or &ldquoset&rdquo when you mix in the cream cheese and lemon yogurt.
To give this a mousse a lighter texture, I added some fat-free Cool Whip. I only used half a container of Cool Whip in the mousse and saved the other half to top these pie with. I love the little dollop on top.
For the crust, I wanted to use something other than graham crackers, so I chose to use reduced-fat Nilla Wafers. I don&rsquot often see reduced-fat graham crackers, but those would work too.
You only need a little bit of butter for the crust since we are only making 12 mouse pies. Be sure to press the crust into the bottom of the liners so it&rsquos nice and compact.
I mentioned before that I need to control the portion size for my desserts. So I made this dessert in these mini cupcake liners. I guess some people call them nut or treat cups, but they are waxed on the inside which makes it perfect to peel away the edges. These treat cups were about 1.5 inches tall. However, I am sure that a regular cupcake liner would work just fine!
For these mousse cups, I kept them frozen until I was ready to enjoy a treat. I let them thaw on the counter for an hour or so until they are soft. Freezing them is not necessary though, you can certainly keep them in the fridge. If you try to bite into them right out of the freezer, you will get a major brain freeze. I speak from experience.
It&rsquos always nice to be able to enjoy a treat, even when you are watching what you eat. These Skinny Lemon Mousse Pies are the perfect guilt-less treat!
More Skinny Desserts:
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Healthy Recipes – Greek Yogurt Lemon Mousse
Greek yogurt has lately become very popular. Try this delicious recipe as an alternative to ice cream or other fattening desserts. You can also make Orange Mousse by substituting the lemon zest and juice with orange zest and fresh squeezed orange juice.
1 cup plain fat-free Greek yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 ½ teaspoons unflavored gelatin
In a small bowl, whisk together Greek yogurt, lemon zest and lemon juice. Set aside.
In another small bowl, add water. Pour gelatin in water and set aside.
Fill a medium saucepan halfway with water. Boil over medium heat.
In a medium metal bowl, add egg whites, salt and sugar. Mix gently. Place the metal bowl into the boiling water and gently stir until the sugar is dissolved. Remove bowl from water, and add bowl of gelatin water to it. Whisk the mixture thoroughly.
Using mixer, whip egg mixture at medium speed for about 8 minutes. Add yogurt mixture and whip to combine. Divide into serving dishes, and refrigerate for at least an hour. Serve with fresh raspberries or strawberries.
Creamy Fruit Mousse
Super easy!This Fruit Mousse sets up like gelatin but is much, much softer and creamier
- 1 small (3-ounce) box fruit flavored gelatin, regular or sugar free
- 1 cup boiling water
- 8 ounces cream cheese, divided
- 1/2 cup cold water
- 8 ounce container Cool Whip, divided
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 small orange
Silky Chocolate Mousse
Nothing says decadence like a light, airy chocolate mousse
- 4 ounces milk chocolate, chopped
- 2 ounces dark chocolate, chopped
- 1 1/2 cups whipping cream, (35%), divided
- 4 egg yolks
- 3 tablespoons granulated sugar
- Pinch salt
- 1/2 teaspoon vanilla
10-Minute White Chocolate Mousse
Dessert in 10 minutes? Whip up a super-easy mousse using soy milk, pudding mix and white chocolate
- 1 tablespoon soy milk
- 1 ounce white chocolate baking bar (from 6-ounce package)
- 3/4 cup soy milk
- 1 box (4-serving size) white chocolate instant pudding and pie filling mix
- 2 cups frozen (thawed) fat-free whipped topping
- Fresh raspberries or strawberries, if desired
- Grated white baking bar, if desired
Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend could be so low in fat
- 1 1/2 cups cold fat-free milk
- 1 (1-ounce) package sugar-free instant butterscotch pudding mix
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup fat-free whipped topping, divided
German Chocolate Mousse
This German Chocolate Mousse is always a huge hit with family and friends
- 1 1/3 cups low fat milk
- 2 teaspoons unflavored gelatin (1 packet)
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate chips
- 4 cups frozen light whipped topping, thawed (8-ounce container)
- 1/4 cup flaked sweetened coconut
- 1/4 cup pecans, chopped
Low Fat Chocolate Raspberry Mousse for Two
At only 118 calories a serving this super easy and fluffy Chocolate Raspberry Mousse for two might be light on calo.
- 1 cup Chobani non-fat, plain Greek yogurt, room temperature
- 1/8 cup Ghirardelli semi-sweet chocolate chips
- 2 tablespoons dark or Dutch process cocoa powder, sifted
- 1/2 cup frozen raspberries, defrosted and drained from juice
- 2 large egg whites, room temperature
- 2 to 3 Nunaturals Stevia packets
Chocolate & Creamy Orange Mousse
Melt butter in heavy saucepan over low heat add cocoa, then 2/3 cup sweetened condensed milk, stirring until smoot.
- 1/4 cup (1/2 stick) butter or margarine
- 1/4 cup cocoa
- 1 can (14-ounces) sweetened condensed milk (not evaporated milk), divided
- 2 tablespoons orange juice plus 2 teaspoons freshly grated orange peel or 2 tablespoons orange-flavored liqueur, divided
- 2 cups (1-pint) cold whipping cream
Bourbon Chocolate Mousse
Got rave reviews! Don't skip out on the whip cream-it needs a little sweetness to balance out the bitter chocolate
Weight Watchers Lemon Dessert
This easy to make 2 ingredient dessert is light, refreshing, and completely guilt free!
- Empty contents of pudding mix into a small mixing bowl.
- Add 2.5 cups of 0% Fat-Free Greek Yogurt to the bowl.
- On medium, blend the ingredients together until fluffy and uniform in colour.
- Divide the lemon dessert mix equally amongst 4 dishes.
- Garnish this lemon WW dessert with a crumbled graham wafer cracker (1 point), 1/4 cup Light Whipping Cream (1 point), fresh berries (0 points) or fresh lemon zest (0 Points).
Refrigerate the remaining WW lemon dessert up to the expiry date of the greek yogurt.
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Emergency Dessert: Super Easy Fruit Mousse, Only Takes 3 Ingredients and 5 Minutes
This recipe has been featured on Serious Eats.
So I’m not a big fan of healthy dessert recipes. I told you that in one of last week’s posts right? That post on keeping healthy and all… You see, in my opinion, healthy desserts are either yucky or not really that healthy at all if you look over the ingredient list. However, if a dessert that is absolutely and utterly delicious just so happens to be healthy too, how can anyone, including myself, possibly have a problem with it? I mean, how can you hate something that is both yummy and good for you? As in, less than 100 calories per serving kind of good for you? You can’t! It’s impossible!
This delicious, amazing fruit mousse is not only low in calories and fat free, it also happens to be everything you could ever hope for in a fruit dessert. It’s super light and fluffy, like a soft sweet cloud, and packed with bright summery flavors.
And hey, vitamin C! Which is another bonus, in my book…
Better yet, this recipe is incredibly versatile! Not only can you use whatever kind of fruit you like – try it with mango and passion fruit – you can add as much (or as little?) sugar as you like. Heck, you can even use honey or maple syrup, or even stevia, if you must!
This recipe only calls for three ingredients: frozen fruit, sugar and an egg white. The fruit is obviously what makes this mousse taste like summer. The sweeter the fruit, the better the mousse. Duh! So far, I’ve mostly tried summer berries and tropical fruits, but you can also use frozen canned peaches or pears. I bet it’s great with pineapple too!
I use frozen fruits to make this mousse, because they’re a lot cheaper and easier to come by this time of year. It also enables you to make this fruit mousse all year round. Furthermore, the original recipe that inspired this fruity mousse recipe calls for frozen fruit. A few weeks ago the Rocking Rebel and I were chilling on the couch, watching a rerun of Masterchef Australia. Have you seen it? I just loooove it and I have learned sooooo much from it! The judges/hosts are great too. One of them kind of looks like a cute little hamster, the other one has a cool kind of dandy thing going on and the third is just the nicest guy ever. I like shows with nice judges…
Anyway, this recipe is by the dandy host, Matt Preston. He calls it 1-Minute Ice Cream but I just don’t think this stuff is cold enough to call ice cream. It’s also too light for ice cream, or even sorbet. In fact, it’s so fluffy it reminds me of a certain pink maned unicorn…
So fruit mousse it is, here in Tough Cookie Land….
Besides fruit, you’ll need an egg white. It’s what turns the fruit puree into a luscious, velvety mousse and it gives the mousse its body and volume. Leave out the egg white and you’re left with just fruit and sugar. And while fruit puree is undoubtedly tasty, it’s not the same as a fruit mousse…
So, if you’re squeamish about using raw egg whites in dessert and the fact that this mousse is really incredibly delicious doesn’t convince you to make it, this dessert is not for you. Make these cookies instead…
As for me, raw eggs don’t bother me in the least. And I have never gotten sick from it, so I encourage you not to worry about it either if you’re healthy. The risk of becoming ill from eating raw eggs is actually very low. However, having said that, it is generally recommended that products made with raw eggs should not be consumed by kids under the age of five, pregnant women, the elderly, or sick people.
The last ingredient you’ll need is sugar. That’s it! Only three ingredients that are easy to come by and that you can keep in your pantry/freezer until needed. Did I mention that this recipe is perfect for unexpected guests?
Or, um, perfect if you’re all out of cookies but really need something sweet and delicious right now. Like RIGHT NOW!
Anyway, you can even make this already fat free, low calorie (low caloric??) mousse even healthier. Just use a different/less sweetener. Personally, I prefer this mousse with a little sugar in it (about a teaspoon per serving) but you can easily cut back on the sugar or leave the sugar out altogether. Or replace the sugar with another sweetener, such as honey, maple syrup or even stevia.
If you decide to use honey or maple syrup make sure not to add too much though. Because the flavors of both honey and maple syrup are quite pronounced they can easily overpower the delicate flavor of the fruit mousse…
You can always add more after tasting, right?
Once you’ve decided on your fruit and sweetener, making this fruity mousse only takes five minutes! Just start by combining frozen berries and some sugar in the bowl of a food processor. I love to use raspberries in this recipe, but blueberries, strawberries or even frozen mango pieces work great too!
Obviously, if you want to use a different sweetener (if any!) you may substitute it for the sugar at this point.
Once the fruit puree is relatively (as in: doesn’t have to be completely) smooth, just add an egg white and blitz for about two minutes or until the mixture has dramatically lightened in color and has tripled in volume.
Oh, just a little tip: if the blade of your machine does not extend all the way to the sides of the bowl (like mine!), the fruit puree may cling to the sides of the bowl of the food processor, rendering the blade useless. If this happens, just transfer the chunky puree to an ordinary mixing bowl, add the egg white and mix with a normal hand mixer fitted with the whisk attachments until the mousse is fluffy and dreamy and perfect and unicorn-like before transferring the mousse back into the bowl of the food processor again to blitz until completely smooth.
And of course, if you can make this recipe healthier by using a different sweetener or omitting the sweetener altogether, this also means you can make this fruit mousse a bit more indulgent by adding different ingredients.
Try adding a dollop of whipped cream, for example. Or chocolate shavings. Or vanilla extract. Or a touch of lemon juice to boost the fruity flavors… It all works!
One last thing: because there’s so little sugar in this mousse, it doesn’t keep well. I recommend serving it straight out of the food processor. It keeps for about two hours in the fridge before it starts to collapse.
Keto Mousse Easy Low Carb Pudding Recipe
The texture of this keto mousse low carb pudding is like a cloud of frosting because it is so light and fluffy. But only it is less sweet and more even more fluffy. Best of all this “keto mousse” is SO easy, and you can use any flavor of pudding. Keto Chocolate Mousse is my favorite, but they're all good!
Use any flavor of sugar-free instant pudding you like to make Keto Mousse…
Keto mousse is so rich and dreamy. Just a small tablespoon is enough to satisfy your sweet tooth but no guilt necessary.
Try a variety of flavors too! Including lemon, chocolate, vanilla, and butterscotch. Because once you have one you'll want to try them all.
Lemon mousse is really great. So is the Keto Chocolate Mousse. Especially if you make it fancy with a little mint or raspberries on top.
Vanilla is so tasty with some blackberries mixed in.
And, butterscotch is irresistible especially with a few chocolate chips added.
But, my favorite is definitely the Keto Chocolate Mousse! I love the flavor of the keto chocolate mousse. It tastes like rich chocolate ice cream.
Servings Per Container About 6
Serving Size 1 Parfait (68g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 2 envelopes (1.5 oz.) no-added-sugar, low fat lemon mousse mix
- 2 packages (4-serving size) lemon flavor fat-free sugar-free instant pudding & pie filling
- 20 Murray Sugar Free® Shortbread cookies
- 1/2 cup rolled oats
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons light butter
- 1 cup fresh blueberries
- Prepare mousse or pudding mix according to package directions, using fat free milk. Let stand for 5 minutes.
- Meanwhile, finely crush cookies. In medium bowl combine cookie crumbs, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
In shallow baking dish spread crumb mixture in single layer. Bake at 350°F for 10 minutes or until lightly browned. Cool.
- In 6 parfait glasses layer half of mousse or pudding, half of blueberries and half of crumb mixture. Repeat layers. Refrigerate for 1 hour.
NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.
AN INDULGENT LEMON MOUSSE
Starting with the recipe from Mark Bittman’s How to Cook Everything (p. 661), I made a richer, more lemony mousse with whole eggs and heavy cream. Click here to jump to the recipe.
I did reduce the sugar slightly in both recipes. Because Bittman’s recipe is so satiating, it was easy to get away with less sweetness.
If you decide to prepare this mousse, which calls for raw eggs, look for pasteurized eggs in the grocery store. If you would rather, you can pasteurize your eggs at home in the microwave using the method given in this video.