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In a small nonmetal bowl, stir the gelatin into the water. Add the lemon juice and sugar. Place in a microwave oven set on low power for 3 minutes to dissolve the gelatin completely. Alternatively, in a small saucepan, stir the gelatin into the water, add the lemon juice and sugar and place over low heat until the gelatin and sugar are fully dissolved. Do not let the mixture boil. In both cases, cool the mixture to room temperature.
In a large bowl, beat the egg whites until soft peaks form. Beating continuously, add the gelatin mixture in a thin, steady stream. Continue to beat until stiff peaks form. Gently fold in the lemon zest.
Using chilled beaters and a chilled bowl, beat the cream until stiff peaks form. Fold the cream into the egg white mixture.
Spoon half of the raspberry sauce in the bottom of 6 bowls. Top with half of the lemon mousse. Repeat the layers, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 | ||
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Calories: 301 | ||
Calories from Fat: 68 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 229.2mg | 8 % | |
Potassium 249mg | 7 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 44.3g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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