Sugar-Free Raspberry Lemon Mousse

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.

Ingredients:

• 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)

Preparation:

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.

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