SYN FREE Iced Lemon Mousse

Yes, really, syn-free dessert! Can’t wait to make this in the summer. I eat mine with a little lemon flavoured Lindahls quark, and 3 mini lemon meringues for 1.5syns from Flower & White (here).

Serves: 4


2 tsp powdered gelatin

75ml sugar-free lemon squash

3 medium egg whites

1/2 tsp cream of tartar

A TINY pinch of salt. Like seriously, take a pinch of salt and halve it.

1 lemon, tested


  1. Soften the gelatin in 2tbsp of cold water in a bowl and leave for 5 minutes It will go all clumpy. When it does this, whisk.
  2. Mix the squash with 250ml of cold water in a saucepan and warm on a medium heat.
  3. Whisk in the gelatin to the saucepan and keep heating for 2 minutes. Then take off the heat and put to one side to cool.
  4. While the squash/gelatin mixture is cooling, beat the egg whites and add your tiny pinch of salt to form soft peaks (the egg whites should form a peak when you take the whisk out and then melt back into the mixture.)
  5. Add the cream of tartar and 2 tbsp of the saucepan mixture to the egg whites. Keep beating until stiff peaks form (the mixture stands up on its own when you take the whisk out.)
  6. Divide the saucepan liquid into four dessert bowls, or pour into one large serving bowl.
  7. Top with the egg-white mixture and freeze immediately.
  8. Top with lemon zest before serving.

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