This recipe is a cross between Raspberry Fool
and my Lemon Mousse recipe
, which uses my Sugar-Free Lemon Curd
as the base. This recipe makes quite a lot of mousse - eight servings. If you want to cut it in half, it works best if you make the whole lemon curd recipe and just use half of it for something else. I have not had good luck cutting the lemon curd recipe in half, though it might work in a double boiler.
- 1 recipe lemon curd, chilled (see link above)
- 1 cup heavy cream
- 1½ teaspoon vanilla extract
- sugar substitute equal to 2-3 tablespoons sugar (liquid sucralose works well; see link below)
- 1½ cup fresh raspberries (can use frozen, but use a little less)
Whip cream with vanilla and sugar substitute. (Tips on making whipped cream.
) Mash raspberries with a little sweetener, or you can use a blender or food processor for this purpose. Mix cream, raspberries, and lemon curd. Adjust sweetener if you'd like to add a little (depends upon how tangy you want your mousse). Serve in dessert dishes, or to be fancy, wine or martini glasses. Garnish with raspberries.
Makes 8 servings.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 1.5 grams fiber, 4 grams protein, and 206 calories.