How to Make Lemon Chiffon With Fresh Berries
Author Barbara Seelig-Brown says, “This deliciously sweet tart dessert is very refreshing with a melt-in-your-mouth quality. It is light enough to enjoy without feeling guilty. Including fruit in a dessert helps to reduce the calorie and fat content. You can make it a day or two before a party and it will be even better once the flavors have blended.”
70 min prep time
10 min cook time
6servings
1/2 cup
Step-By-Step Instructions:
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Place lemon juice and sugar substitute in saucepan. Heat and stir until sugar dissolves. Remove from heat.
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Crack eggs into the bowl and whisk well. Slowly pour the lemon sugar mix into the eggs while whisking. Whisk for 1 minute, then return the egg mixture to the saucepan.
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Whisk and cook on low to medium for several minutes until the egg mixture thickens. (The more you whisk, the lighter the mixture will be.) This will take 2-5 minutes depending on your equipment. The mixture is ready to be removed from heat when it coats the back of a spoon.
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Refrigerate for one hour or more. It will thicken more as it cools.
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Place some of the lemon chiffon in a dessert glass or bowl and spoon berries over top. Alternate layers of lemon cream and berries. Top with berries.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
70
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
110mg
37% -
Sodium
40mg
2% -
Total Carbohydrate
22g
8%-
Dietary Fiber
2g
7% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
4g
-
Potassium
140mg
3%