Frozen Strawberry Mousse, Low Carb
Ready In: 2 hrs 30 mins
Serves: 4
Ingredients
- 2 eggs
- 6 packets Splenda sugar substitute
- 3 drops almond extract
- 2 teaspoons vodka
- 1 drop red food coloring (optional)
- 1 cup diced ripe strawberry (1/8" dice)
- 1⁄2 cup heavy whipping cream
Directions
- Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
- Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
- Add diced strawberries to yolks and whisk again.
- With an electric beater, whip egg whites to stiff peaks.
- Fold egg whites into yolk mixture in 2 additions.
- With an electric beater, whip heavy whipping cream to stiff peaks.
- Fold whipped cream into yolk mixture in 2 additions.
- Divide mousse between 4 8-oz.
- ramekins or serving dishes and freeze for 2-4 hours.
- For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
- If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
- Contains about 4.
- 5 Net Carbs per serving.
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