Lemon Mousse Weight Watchers Recipes

LEMON MOUSSE--WEIGHT WATCHERS

Steps:

• Dissolve jello in hot water and then add lemon juice and 7-Up.
• Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
• Fold in whipped topping.
• Place in jello mold (or 1/2-cup containers), and refrigerate till ready to serve.
• VARIATIONS:.
• LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
• LEMON & LIME MOUSSE: Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
• CRANBERRY MOUSSE: Substitute cranberry jello and unsweetened cranberry juice for the lemon.
• MOUSSE PARFAIT: If you want to make a "fancy" dessert, try this: Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest.

LEMON MOUSSE

Steps:

• Beat eggs and sugar until pale, about 5 minutes.
• Beat butter into sugar mixture in a thin stream.
• Add lemon juice.
• Pour into top of double-boiler.
• Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
• Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
• Beat cream until soft peaks form.
• Fold into chilled custard.
• Serve in stemmed glasses, garnished with mint.

FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS

Steps:

• Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
• Take off heat and add lemon jello. Mix well.
• Pour into bowl and let chill for 2-3 hours.

LEMON YOGURT MOUSSE - COOKS ILLUSTRATED - WEIGHT WATCHER FRIENDL

Steps:

• Berry Sauce: Bring the blueberries, sugar, water and the salt to a simmer in a medium saucepan over medium heat, stirring occasionally. Cook until the sugar is dissolved and the fruit is heated through, 2 - 4 minutes.
• Transfer the mixture to a blender and puree until smooth, about 20 seconds. Strain the puree through a fine mesh strainer, pressing on the solids to extract as much puree as possible (you should have about 1/2 cup). Spoon the sauce evenly into 6 - 4 ounce ramekins and refrigerate until chilled, about 20 minutes.
• Mouse: Pour the water into a small bowl, sprinkle the gelatin evenly over the tops and set aside to let the gelatin hydrate for 10 minutes. In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla and salt together until smooth.
• Whisk the egg whites, sugar and cream of tartar together in a large bowl (or the bowl of a stand mixer) Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has trippeled in size and registers about 160 degrees on an instant read thermometer, 5 - 10 minutes.
• Protecting the hands, take the bowl off the heat, quickly whisk in the hydrated gelatin until melted. Whip the warm mixture with an electric mixer on medium high speed until it forms stiff, shiny peaks, 4 - 6 minutes. Add the yogurt mixture and continue to whip until just combined, 30 - 60 seconds.
• Divide the mousse evenly amoung the chilled ramekins containing the blueberry sauce, cover tightly with plastic wrap and chill until set, 6 - 8 hours. Serve chilled.