Lemon Cheesecake Mousse
If you yearn for a slice of rich cheesecake but it doesn't fit into your meal plan, satisfy your craving with a dish of this tangy cream cheese mousse.
Ingredients
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4 teaspoons dried egg whites*
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1/4 cup water
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1 teaspoon vanilla
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1/4 cup sugar
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1/2 of a 12.3-ounce package silken-style firm light tofu (fresh bean curd), cut into 1/2-inch-thick slices and well drained in white paper towels
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4 ounces reduced-fat cream cheese (Neufchtel)
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2 teaspoons finely shredded lemon peel
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1 tablespoon lemon juice
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3 tablespoons reduced-sugar strawberry preserves
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Fresh strawberries
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Fresh mint sprigs (optional)
Directions
1.
In a medium bowl, combine dried egg whites, the water, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form (tips curl). Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2.
In a blender or food processor, combine tofu, cream cheese, lemon peel, and lemon juice. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain.
3.
To serve, spoon mousse into 6 dessert dishes. Top with fresh strawberries. If desired, garnish with mint sprigs. Makes 6 servings.
Note
Instead of dried egg whites, you can use 2 pasteurized egg whites and omit the 1/4 cup water.
Make-Ahead Directions
Prepare as directed through step 2. Cover and chill for up to 2 hours. Serve as directed in step 3.
Nutrition information
Calories 113, Total Fat 5 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 14 mg, Sodium 119 mg, Carbohydrate 13 g, Total Sugar 11 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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