Lemon Mousse
South Beach diet

Makes 6 servings (1/2 cup each)

Making mousse is not hard, but you do have to watch the mixture carefully as it cooks, since it thickens quickly. Phase 2 and 3 diners can top with fresh seasonal berries.

6 egg yolks
2 whole eggs
3/4 cup SplendaŽ or sugar substitute
1 tablespoon lemon peel (from 1 large lemon)
1/2 cup fresh lemon juice (from 2 lemons)
1 1/2 cups whipped topping

1. In medium stainless steel saucepan over medium heat, combine yolks, whole eggs, SplendaŽ, peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.

2. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.

Nutritional Information:
136 calories
5 g protein
10 g carbohydrates
0 g fiber
8 g total fat (4 g saturated fat)
275 mg cholesterol
32 mg sodium