Lemon Chiffon With Fresh Berries

Lemon Chiffon With Fresh Berries
Source: Secrets of Healthy Cooking. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Author Barbara Seelig-Brown says, "This deliciously sweet tart dessert is very refreshing with a melt-in-your-mouth quality. It is light enough to enjoy without feeling guilty. Including fruit in a dessert helps to reduce the calorie and fat content. You can make it a day or two before a party and it will be even better once the flavors have blended."

  • Prep time
    1 hr 10 min
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 90

  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 50mg
  • Total Carbohydrate 11g
    • Dietary Fiber 2g
    • Total Sugars 7g
  • Protein 5g
  • Potassium 160mg
  • Phosphorus 80mg

Choices/Exchanges: 1/2 Fruit, 1 Protein

Ingredients

Ingredients

  • fresh lemon juice (strained of seeds, about 2 large lemons)
    1/3 cup
  • granulated Splenda
    1/2 cup
  • large eggs
    4
  • fresh berries (such as strawberries, blueberries, and blackberries)
    3 cup
Directions

Directions

  1. Place lemon juice and Splenda in saucepan. Heat and stir until sugar dissolves. Remove from heat.

  2. Crack eggs into the bowl and whisk well. Slowly pour the lemon sugar mix into the eggs while whisking. Whisk for 1 minute, then return the egg mixture to the saucepan. Whisk and cook on low to medium for several minutes until the egg mixture thickens. (The more you whisk, the lighter the mixture will be.) This will take 2-5 minutes depending on your equipment. The mixture is ready to be removed from heat when it coats the back of a spoon. Refrigerate for one hour or more. It will thicken more as it cools.

  3. Place some of the lemon chiffon in a dessert glass or bowl and spoon berries over or layer lemon cream and berries. Top with berries.

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