Hey girl heyyyyy! I had so much fun shooting this recipe with my girlfriend Brett. We caught up, swapped kid stories, and obviously “sampled” these adorable little mousse cups. I mean, it is 10am on a Friday, mousse is better than having mimosas right? Wait…is it?
The smell of lemon reminds me of so many things. Spring time, a clean house, sweet and savory dishes, and of course, tangy desserts.
The lemon itself, is a descended from the citron, the sour orange, and the pomelo. It’s packed with Vitamin C and acts as a natural immune boosting source. It’s not only the Vitamin C that is thought to be good for your system. The fiber and plant compounds in lemons have also been shown to significantly lower risk factors for heart disease. (1)
INGREDIENTS & HEALTH BENEFITS FOR MY HEALTHY LEMON TURMERIC MOUSSE
- Egg – Both the yolk and the whites of an egg are rich in nutrients, including proteins, vitamins, and minerals. The yolk also contains cholesterol, fat-soluble vitamins (such as vitamins A, D, E & K) and essential fatty acids like Omega-3’s.
- Lemon Juice – Is high in vitamin C, a primary antioxidant that helps protect cells from damaging free radicals.
- Swerve Sweetener – Swerve is zero-calorie, non-glycemic, and measures cup-4-cup like sugar. It’s sweet, safe and natural. It also works great with cold recipes because it dissolves very well.
- Lemon Zest – Don’t skip out on this ingredient! The skin of the fruit houses a majority of the fiber! And I know zesting fruit may seem like a pain but there are some pretty cool tools that will help with this step. If you have a tool that’s meant specifically for zesting fruit, that’s awesome — you’re a step ahead of the game. If you don’t, a box grater or a chef’s knife both work just as well. Just grate the lemon like you would grate cheese, or peel off very fine slices with the knife. Worried about losing a finger, grab a vegetable peeler.
- Greek Yogurt – Greek yogurt is different from regular yogurt because it is made with an extra step. Manufacturers drain out excess water, lactose, and minerals. What is left behind is a creamy yogurt with less sugar and a tart taste. Greek yogurt also boasts a whopping 12-15g per serving of protein. Making this food great for snacking or along side a meal. And lastly, let’s not forget about the probiotic content of greek yogurt! Probiotics are healthy bacteria that can help boost your immune system and decrease stomach issues.
- Turmeric – Cultivated from the roots of a flowering plant in India and other parts of Southeast Asia, turmeric is known for having potent anti-inflammatory and antioxidant properties. The primary active component of turmeric is “curcumin”. Curcumin, also a natural antioxidant, has been shown to have positive health benefits related to slowing the aging process, preventing Alzheimer’s disease, and combating depression.
So what’s my secret to these healthy desserts?
It’s my, Registered Dietitian and health-food connoisseur, addition of greek yogurt. I substituted greek yogurt for heavy cream, which makes this mousse lighter in calories and lower in fat.
Years ago, when Greek yogurt first hit the scene, I was first in line to stock my fridge with it. Its creamy texture and protein packed content immediately became a breakfast staple in my house.
Soon enough though, I realized breakfast was just the beginning. Greek yogurt can also be used in baking. It will make your baked good super moist and works exactly the same way as sour cream. The natural fat helps ensure your baked goods don’t dry out. Just be sure to use whole milk or 2% Greek yogurt.
Not only does greek yogurt add extra nutrition (great source of calcium and potassium) to sweet and savory baked goods, it also makes them taste significantly better.
Here are a few tips to help you create the perfect mousse⠀
Don’t Skip the Salt: the key to extra firm egg whites is to beat the eggs and add a pinch of salt to help the process along.
Carefully Fold the Egg Whites: incorporate the egg whites in batches. Typically, I do 3 batches: start with about 1/3, then another 1/3 and fold in what’s left. And never mix, but fold your beaten egg whites
Room Temperature Eggs: take the eggs out of the fridge at least 30 minutes before using them. Remember, before fridges became so widely used, eggs were not stored in the fridge .
HOW TO MAKE HEALTHY LEMON TURMERIC MOUSSE
In a large heat-proof bowl, whisk together the 3 egg yolks, 3 whole eggs, 1 cup Swerve, the lemon zest, lemon juice, turmeric, and a pinch of sea salt. Place the bowl over a pan of simmering water, and over medium heat, continually stir with a wooden spoon for about 10 minutes until the mixture is thick like pudding.
Consider change to a whisk when the mixture starts to thicken.
Take off the heat and set aside for 15 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours, until completely chilled.
In a standing mixer, whip on high 1/2 the egg whites and a pinch of salt with the whisk attachment. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.
Place the yogurt in the same bowl of the electric mixer fitted with the whisk attachment and beat on high speed until the yogurt forms peaks.
Carefully fold the yogurt into the lemon mixture.
Fold in the lemon curd.
Chill, decorate with lemon slices, and serve cold.
Secretly Healthy Lemon Turmeric Mousse
For the Mousse
- 3 extra large Whole Eggs
- 3 extra large Eggs Separated
- 1 cup Granulated Swerve
- 2 tsp Grated lemon zest
- ½ cup Freshly Squeezed Lemon Juice About 4 lemons
- 1 pinch Seal Salt
- ¾ cup Plain or Vanilla Greek Yogurt
- ½ cup Bottled Lemon Curd At room temperature
- ½ tsp Turmeric
- Sliced Lemon for Garnish
- In a large heat-proof bowl, whisk together the 3 egg yolks, 3 whole eggs, 1 cup Swerve, the lemon zest, lemon juice, turmeric, and a pinch of sea salt. Place the bowl over a pan of simmering water, and over medium heat, continually stir with a wooden spoon for about 10 minutes until the mixture is thick like pudding.
- Consider change to a whisk when the mixture starts to thicken.
- Take off the heat and set aside for 15 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours, until completely chilled.
- In a standing mixer, whip on high 1/2 the egg whites and a pinch of salt with the whisk attachment. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
- Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.
- In the same electric mixer (you do not have to clean it out) place the yogurt and beat on high speed until the yogurt forms peaks or has a whipped texture.
- Carefully fold the yogurt into the lemon mixture.
- Fold in the lemon curd.
- Chill, decorate with lemon slices, and serve cold.
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