Try this Maple Mousse #2 recipe, or contribute your own.
Suggest a better descriptionFrom: af656@freenet.carleton.ca (Paul A. Meadows) Date: 9 Jul 1995 12:57:34 -0400 1. Place cheesecloth over a strainer. Place strainer over a bowl. Add yoghurt into strainer and leave to drip, refrigerate overnight. There will be about 2 c yoghurt remaining. Discard the liquid. Place yoghurt in a large bowl. 2. In a pot, on medium heat, reduce maple syrup until 1/4 c remains. Remove from heat, add brandy, cool 10 minutes. BEat into yoghurt along with lemon rind. 3. In an electric mixer or by hand, beat egg whites until frothy, then beat in sugar. Continue beating until egg whites hold soft peaks. Fold into yoghurt mixture. Spoon into glass dishes and serve with two cookies. Serving: serve with fresh-brewed coffee. Source: Food&Drink [LCBO magazine for the responsible host] Spring 95. Recipe by: Lucy Waverman. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 92 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.9mg | 6 % | |
Potassium 188.7mg | 5 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10g | ||
Protein 10.8g | 15 % | |
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: 92
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