Lemon Chiffon Mousse & Berry Cups
Lemon Chiffon Mousse & Berry Cups
This light and cheery dish is the perfect make-ahead spring treat.
Servings: 4 1/2 cup servings
Calories: 266.3kcal
Ingredients
- 2 egg whites
- 2 Tbsp. powdered erythritol, divided
- 1 cup heavy cream
- 1 serving Lemon Meringue Keto Chow
- 1/2 cup unsweetened macadamia milk or almond milk
- zest and juice of 1 lemon or 1/2 tsp. lemon extract
- 1 cup mixed berries, washed and dried, plus extra for garnish
- fresh mint leaves for garnish
Instructions
- Beat egg whites with one Tbsp. erythritol with an electric mixer until stiff peaks form.
- In a separate mixing bowl, beat the heavy cream with remaining Tbsp. erythritol until soft peaks form. Set aside 4 Tbsp. of this whipped cream to decorate the finished mousse cups.
- In another large mixing bowl, mix the Keto Chow into the milk, then mix in the lemon zest and lemon juice.
- Fold 1/3 of the remaining whipped cream into the Keto Chow mixture to lighten it. Then fold in the rest of the whipped cream.
- Fold in the egg whites in two parts. The mousse should be light and fluffy. It’s okay if you still see white streaks.
- Place a quarter of the berries into each serving dish and add the lemon mousse. Top each one with the reserved whipped cream.
- Garnish with berries and mint leaves if desired.
- Cover loosely, and chill at least one hour for best flavor and texture.
- These will keep tightly covered in the fridge for up to three days but are at their best within 24 hours.
