Cranberry Mousse
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
2 cups cranberries, fresh or frozen (thawed)
1 1/2 cups purified water
juice of 1 lemon
1 teaspoon lemon zest
2 teaspoons Stevia Plus (or splenda to taste)
2 egg whites, stiffly beaten
with a pinch of cream of tartar Recipe
In a medium saucepan, combine cranberries and water and cook until soft. Strain and discard the skins. Add lemon juice. lemon zest and sweetener to strained cranberries. Pur into freezer containers or ice cube trays. Freeze for 3-4 hours until frozen. When frozen, remove from freezer and beat until mixture is softened. Fold in egg whties. Pour into freezer container. Return to freezer and freeze until ready to serve.
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