Serves: 8
Total Calories: 161
1. At least 4 hours or up to 1 day before serving:
2. In a small bowl, mix gelatin and water set aside.
3. In a small mixer bowl at high speed, beat egg yolks for 5 minutes or until light and fluffy. Gradually beat in splenda and continue beating until thick and light. Beat in lemon rind, lemon juice and salt. Pour into a small saucepan. Cook and stir over low heat for 5 to 7 minutes or until egg mixture thickens (do not boil). Stir in gelatin until dissolved. Remove from heat and chill until the consistency of unbeaten egg whites.
4. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in splenda and continue beating until stiff but not dry. Gently fold into lemon mixture.
5. Fold in whipped cream. Pour into a 1 1/2 -quart soufflé dish. Cover and chill at least 3 hours or until ready to serve.
Decorate with lemon.
This Lemon Bavarian recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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