Living Low-Carb: The Complete Guide to Long-Term, Low-Carb Dieting
by Fran McCullough
This tart, airy, creamy dessert is perfect after Mexican or Indian meals. You can also freeze it in an ice cream maker for a summer sorbet. And it couldn't be easier to make, especially if you have a rasp.
When key limes are in season in early spring, or when you see the little Mexican limes in the market, snap them up and make this marvelous mousse. It's so good, in fact, that I can happily eat the entire thing by myself, so be warned.
1/4 cup warm water
1 (1/4-ounce) envelope unflavored powdered gelatin
I tablespoon grated lime zest
1/2 cup fresh lime juice, strained (about 4 limes or 18 key limes)
1/3 cup Splenda low-calorie sweetener; or more to taste
1 cup sour cream
3 egg whites, at room temperature
Put the warm water in a glass bowl and sprinkle the gelatin over it. Let sit 5 minutes, then microwave on high 20 seconds, or until dissolved. Stir to be sure no lumps remain; if they do, microwave until they disappear.
In a 4-cup souffle dish, combine the gelatin, the lime zest, and juice and stir well. Add the Splenda and the sour cream and stir again.
Beat the egg whites just until you have soft peaks, adding a few drops of lime juice from one of the squeezed limes to stabilize the whites. Fold the egg whites into the lime mixture.
Cover the dish with plastic wrap and refrigerate 4 hours before serving.
Carbobydrate: 5.4g plus 0.2g fiber
2000 by Fran McCullough
Used by permission from twbookmark.com