Lemon Mousse

재료

• 2 개 중간크기 eggs
• 6 개 대형 egg yolks
• 1/2 컵 lemon juice
• 1 테이블스푼 lemon peel
• 1 1/2 컵 whipped topping, low fat
• 4 온스 sugar substitute (3/4 cup)

조리법

1. In a medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda, peel, and juice.
2. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.
3. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes).
4. Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.
5. Note: making mousse is not hard, but you do have to watch the mixture carefully as it cooks, since it thickens quickly.