MomsMenu.com offers a variety of newsletters from holidays to kid's recipes. Check them all out by clicking here or use the links below to view a sample of what we have to offer.
This tart, airy, creamy dessert is perfect after Mexican or Indian
meals. You can also freeze it in an ice cream maker for a summer
sorbet. And it couldn't be easier to make, especially if you have a
rasp.
When key limes are in season in early spring, or when you see the
little Mexican limes in the market, snap them up and make this
marvelous mousse. It's so good, in fact, that I can happily eat the
entire thing by myself, so be warned.
SERVES 4
1/4 cup warm water
1 (1/4-ounce) envelope unflavored powdered gelatin
I tablespoon grated lime zest
1/2 cup fresh lime juice, strained (about 4 limes or 18 key limes)
1/3 cup Splenda low-calorie sweetener; or more to taste
1 cup sour cream
3 egg whites, at room temperature
Put the warm water in a glass bowl and sprinkle the gelatin over it.
Let sit 5 minutes, then microwave on high 20 seconds, or until
dissolved. Stir to be sure no lumps remain; if they do, microwave
until they disappear.
In a 4-cup souffle dish, combine the gelatin, the lime zest, and
juice and stir well. Add the Splenda and the sour cream and stir
again.
Beat the egg whites just until you have soft peaks, adding a few
drops of lime juice from one of the squeezed limes to stabilize the
whites. Fold the egg whites into the lime mixture.
Cover the dish with plastic wrap and refrigerate 4 hours before
serving.
Per Serving:
Carbobydrate: 5.4g plus 0.2g fiber
Protein: 6.1g
Fat: 12.1g
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...