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Iced Lemon Mousse Ingredients

Ingredients:
- 12 oz Fat-free evaporated milk
- 1 envelope Knox Unflavored original gelatine
- 3 Lemons, juiced (1/2 cup juice)
- 3/4 cup Lakanto Monkfruit Sweetener, powdered
- 4 Cinnamon graham cracker sheets
Instructions:
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- Cool the evaporated milk in the refrigerator overnight to ensure it is very cold (I also put mine in the freezer for half an hour just before using it).
- Put your mixing bowl, and whisk attachment in the freezer for a half hour before using.
- Having your milk, bowl and whisk attachment very cold is very important in making sure your milk will whip up.
- Juice your lemons and crush your graham crackers while you are waiting on your items to sit in the freezer for 1/2 hour.
- Add milk, sweetener and gelatine in your cold bowl and whisk together on high speed for about 5 minutes or until it has grown almost double in size and gets creamy.
- Add the lemon juice and mix for another couple of minutes on medium speed or until fully incorporated.
- Then place half of the crushed graham crackers in the bottom of a 9X9 dish.
- Pour the mousse over the graham crackers and top with the remaining graham crackers.
- Freeze for about 2 hours, or until it firms up.
- Once it has firmed up, it is preferable to eat it immediately for the mousse consistency.
- Freeze leftovers and take it out about 5 to 10 minutes before eating.
Yield: 6
Weight Watchers Iced Lemon Mousse

This Weight Watchers Iced Lemon Mousse is a low-point/calorie dessert! It is perfect for summer or anytime you want a guilt-free dessert!
Ingredients
- 12 oz Fat-free evaporated milk
- 1 envelope Knox Unflavored original gelatine
- 3 Lemons, juiced (1/2 cup juice)
- 3/4 cup Lakanto Monkfruit Sweetener, powdered
- 4 Cinnamon graham cracker sheets
Instructions
- Cool the evaporated milk in the refrigerator overnight to ensure it is very cold (I also put mine in the freezer for half an hour just before using it).
- Put your mixing bowl, and whisk attachment in the freezer for a half hour before using.
- Having your milk, bowl and whisk attachment very cold is very important in making sure your milk will whip up.
- Juice your lemons and crush your graham crackers while you are waiting on your items to sit in the freezer for 1/2 hour.
- Add milk, sweetener and gelatine in your cold bowl and whisk together on high speed for about 5 minutes or until it has grown almost double in size and gets creamy.
- Add the lemon juice and mix for another couple of minutes on medium speed or until fully incorporated.
- Then place half of the crushed graham crackers in the bottom of a 9X9 dish.
- Pour the mousse over the graham crackers and top with the remaining graham crackers.
- Freeze for about 2 hours, or until it firms up.
- Once it has firmed up, it is preferable to eat it immediately for the mousse consistency.
- Freeze leftovers and take it out about 5 to 10 minutes before eating.
Notes
Servings: Makes 6 servings
3 Points™ per serving
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 93Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 114mgCarbohydrates: 21gFiber: 0gSugar: 12gProtein: 6g
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