- 4
Ingredients
- yields 4 servings
- 2 teaspoons water
- 1/2 teaspoon unflavored gelatin
- Generous 1/3 cup Splenda Blend sugar substitute
- 2/3 cup fresh lemon juice (from about 2 ½ lemons)
- 2 teaspoons freshly grated lemon zest (from about 2 lemons)
- 1 tablespoon unsalted butter
- 1 large egg
- 2 large egg whites
- 1 1/2 cups frozen low fat whipped topping, placed in refrigerator to soften
- 2 6-ounce baskets fresh blueberries, raspberries, blackberries or a combination
Preparation
Step 1
Make curd:
Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes while you proceed with the recipe.
Whisk sugar substitute, lemon juice, zest, and butter in heavy medium saucepan to blend. Cook, stirring constantly with a whisk, over medium heat until sugar dissolves. Add blended egg and egg whites to same saucepan and cook over low heat, whisking constantly until mixture thickens and just begins to bubble at edges. Do not allow the mixture to boil or the curd will “scramble”. Remove from heat and pour through a fine sieve into a bowl to discard any solids. Add gelatin mixture; stir to dissolve. Press plastic wrap directly onto surface to avoid a “skin” forming. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
Lighten the curd:
Blend up to1 cup whipped topping into the curd to create a lemon curd mousse.
Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped topping in each of 6 stemmed 10 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of whipped topping, some coconut mixture and more berries.
Can be made 6 hours ahead. Cover and chill.