Lemon Mousse
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
644
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 307 mg | (8 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 sheets white gelatin
- 600 grams Quark
- 150 grams sugar
- 1 fresh lemon
- 3 egg whites
- 1 pinch salt
- 400 milliliters Whipped cream
- mint (for garnishing)gelati
Preparation steps
1.
Soak gelatin in plenty of cold water for 10 minutes.
2.
Combine quark with sugar. Rinse lemon in hot water, grate zest and squeeze out juice. Add zest and juice to quark mixture. Heat gelatin in 5 tablespoons of water in a small saucepan until dissolved (do not boil). Combine gelatin with 2 tablespoons of quark mixture, then mix with the rest of it. Beat egg whites with the pinch of salt until stiff and carefully fold into quark mixture.
3.
Refrigerate for 1-2 hours.
4.
Beat cream until stiff and fold into quark mixture. Place mousse into four bowls and refrigerate until set (preferably overnight).
5.
Garnish with mint and serve.
