Dukan Diet lemon extravaganza mousse
- 2 gelatine leaves
- Juice of 4 lemons
- Grated zest of 1 unwaxed lemon
- 100g (3½oz) fat-free fromage frais
- 2 tablespoons crystallized stevia
- 2 egg whites
- Pinch of salt
Soak the gelatine in a little cold water.
Warm the lemon juice and zest in a small saucepan. Drain the gelatine leaves and add to the pan and stir until the gelatine has dissolved.
Add the fromage frais and sweetener and mix well.
In a bowl, beat the egg whites with the salt until stiff and gently fold them into the mixture.
Pour the mixture into a bavarois mould and refrigerate for at least 2 hours before serving.
Recipe extract from The Dukan Diet Desserts and Patisseries by Dr. Pierre Dukan, published by Hodder & Stoughton on 23rd May, £14.99, dukandiet.co.uk
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