Sometimes we need a dessert that is light, airy, and refreshing, particularly if the temperature is soaring outside, or if we have eaten a heavy meal but still have a tiny spot left for dessert. Citrus desserts such as mousses, puddings or even citrus fruit salads can fit the bill. Here is a recipe that is not only delicious to eat, it is also a good source of protein and calcium from the low fat ricotta cheese and lemon yogurt, and vitamin C from the fresh lemon. Be sure to use a mint leaf or two as a garnish, as the flavor of mint with lemon combines very well.
3 tbsp freshly squeezed lemon juice
2 tbsp cold water
1 envelope unflavored gelatin
1/2 tsp grated lemon peel
1 15 ounce container non fat ricotta cheese
1/2 cup granulated sugar
1 cup low fat or non fat lemon yogurt
1 cup light frozen whipped topping, slightly thawed
fresh mint leaves
Use a small saucepan to combine lemon juice and water, and sprinkle the unflavored gelatin in carefully. Let the mixture stand for about a minute, then turn the heat on low and keep stirring with a wooden spoon until the gelatin dissolves. This should take about three minutes. Remove from heat and set aside. Use a medium bowl to combine ricotta cheese and sugar. Use an electric beater on high speed, or a hand blender. Keep mixing or beating until the cheese is light and fluffy. Fold in gelatin mixture and then mix until it is well combined. Cover with saran wrap and chill in the refrigerator for about 20 minutes. The mixture will begin to set. Remove it from the fridge and beat it until it is fluffy again. Fold in lemon yogurt and whipped topping gently. Carefully scrape it out into a medium sized pretty serving bowl. Cover loosely with plastic or saran wrap again and chill in the fridge for 2 hours, or until set. Garnish with fresh lemon slices and mint sprigs.
This recipe can be made up to 2 days ahead of serving. Be sure to keep it in an airtight container in your fridge so it doesn’t pick up the flavors of other foods. This recipe makes 4 servings, with 253 calories each. There are 45 grams of carbs, 17 grams of protein, 194 grams of sodium, 2 grams of fat and 35 mgs of cholesterol.