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Frozen Lemon Mousse




Source of Recipe


Joanne


List of Ingredients




2 Tablespoons butter
1 cup finely chopped nuts, divided--alnond, pecan, or
macadamia work best
6 eggs, separated
1-1/4 cups Bulk style Splenda
1/4 teaspoon salt
1/2 cup lemon juice
1 Tablespoon powder from lemon flavored no sugar Jell-o
1 pint whipping cream, whipped



Recipe



Use Butter to cover bottom of 9-inch square baking pan then
add 3/4 cup of the nut crumbs, spread evenly over the bottom
of the pan. Set aside.

Add salt to egg whites and using an electric mixer, beat
until stiff peaks will form, adding Splenda gradually. Add
egg yolks, one at a time, beating after each addition. Add
lemon juice and mix well. Turn into nut lined dish and bake
at 350°F for 35 minutes. Cool and refrigerate.

When thoroughly cooled: Fold whipped cream in with jello
and spread it attractively over the top of the pie. Cover
top with remaining nut crumbs. Freeze. Serves 8

(This can be served without freezing.)