I found a great healthy, fat free, low carb, but-still-perfectly-sweet and tasty treat! The recipe for this is in the January/February 2013 issue of Food Network Magazine. Still trying to cut way back on sugar and eat less carbohydrates, I was happy to find this and couldn’t wait to try it out.
I made mine even better (for me) by using nonfat Greek yogurt (the magazine suggests low-fat). Use could use whatever Greek yogurt you like. My favorite is the nonfat plain Fage yogurt. This is perfectly tart and lemony and just sweet enough and although Greek yogurt is already high in protein it is kicked up even more in this mousse with egg whites.
You can sprinkle a little crumbled shortbread cookies on it, as I did just because the recipe suggests it.
Lemon Yogurt Mousse, Fat Free, Low Carb/Sugar, by Katrina, Baking and Boys! (adapted from Food Network Magazine)
2 large egg whites
1/4 cup granulated sugar (50 grams)
pinch of salt
1 1/2 cups nonfat Greek yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
crumbled shortbread cookies or granola for topping (optional)
In a heatproof bowl set over a pan of simmering water, whisk the egg whites, salt and sugar until the sugar is dissolved. When the sugar has dissolved, remove the bowl from the heat and transfer the mixture to a mixer. Beat until stiff peaks form.
Fold in the yogurt, lemon zest and lemon juice. Chill for a couple hours. Makes 4 servings. When ready to serve, put the mixture in a piping bag and pipe in to serving dishes (optional, but pretty). ;) Serve with crumbled shortbread cookies or granola and/or blueberries or raspberries!
Can’t wait to make this again—and I’ll be using Meyer lemons next.