Friday, April 30th 2004

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Sugar Free - Luscious Lemon Raspberry Mousse

Makes 6 servings

3 eggs separated
Juice from 1/2 a lemon (2-3 tablespoons)
4 tablespoons butter
Grated peel from 1/2 lemon
1/2 cup plus 2 tsp. Steviva Blend
1/2 cup whipping cream
1 cup fresh Raspberries

Beat yolks, lemon juice, peel and 1/4 cup of Steviva Blend. Cook on low heat (adding butter in 1/2 tbl chunks 2 or 3 pieces at a time) until it thickens enough to coat a spoon. Take off heat, transfer to a heat proof bowl and stir while it cools.

The lemon curd is delicious by itself but if your preference is not to have uncooked eggs you could stop here. With the Lemon Mouse alone.

Beat egg whites with 1/4 cup Steviva Blend until stiff peaks, Fold cooled lemon mixture in. Beat cream with 2 tsp. sweetener, fold egg white lemon mixture in. Steviva Blend makes a great meringue.

Blend Raspberries with 1/4 cup of Steviva Blend and 1 tsp of lemon juice. Pour into small serving bowl followed by the Lemon Mousse. Let Chill.

Per Serving: (1 piece)
Protein: 6.3g
Sugars: 3.3g
Carbs: 4.5g
Dietary Fiber: 2.1g