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Post by wjgirl on Jul 15, 2014 15:59:50 GMT -5
This treat is quickly becoming my favourite afternoon treat. I was tempted a little bit ago to grab one of those packs of almonds (you know, from those Costco boxes of almonds, peanuts and cashews mini-packs), calorie count over 300 (eeeek!), and stopped myself from wheeling my chair into the pantry to get one. Instead I wheeled myself in the OPPOSITE direction to the fridge and got some greek yogurt and a lemon and made the mousse (againnnnn ) and ate the whole darn thing. It's taken a couple of tries to get it right but now I know exactly how I like it. More sour than sweet! So yes, I still have to work on portion control , and yes, I can overdo it on this lemon yummy fluffiness. I keep telling myself it was a better choice to have this instead of those salted almonds, even if I enjoyed the entire recipe over the course of 30 minutes.
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Post by vastamper on Jul 16, 2014 14:14:02 GMT -5
Thanks for the info on this recipe! I bought a lemon last week and was thinking about trying it. Guess I better go clean my blender. Well that didn't work out like I thought it would. It was much more liquidy than the Choco Pudding. We'll see if the two jars I put in the fridge thicken up. It tasted very lemony, which is good, but like something was missing. My son said it tasted watery. If the two jars in the fridge taste the same after sitting for hours I'll have to tweak the recipe.
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Post by wjgirl on Jul 17, 2014 12:12:31 GMT -5
I use xanthan, it thickens up only to maybe a soft peak. But not liquidy at all. It's like eating a cloud, and totally my thing. I add a teeny pinch of pink Himalyan salt to it, maybe that's what you thought was missing? The recipe doesn't call for it (that I recall), but I add teeny bits to just about everything. Not sure why yours didn't work...I'm still new. :/
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Post by vastamper on Jul 17, 2014 21:20:23 GMT -5
I use xanthan, it thickens up only to maybe a soft peak. But not liquidy at all. It's like eating a cloud, and totally my thing. I add a teeny pinch of pink Himalyan salt to it, maybe that's what you thought was missing? The recipe doesn't call for it (that I recall), but I add teeny bits to just about everything. Not sure why yours didn't work...I'm still new. :/ I am new too! I also used xanthan gum. I THINK family members were talking to me and I used the 1/2 teaspoon measure instead of the 1 teaspoon measure, it's the only thing that makes sense. It was sweet enough for me though...so either I counted right for that or I like it tart. Used the Lemon Mousse as a dip for my non chocolate MIM this morning and that was very tasty. I'll make this again in a week or so without family around and see how it turns out.
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Post by Blessed Beyond Measure on Jul 19, 2014 9:04:42 GMT -5
I'm tempted to try again. It didn't turn out for me. But that was over a year ago.
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Post by rebekahrl on Jul 19, 2014 10:00:32 GMT -5
Me, too. But I didn't like the skinny chocolate too well first time around. Absolutely love it, now!
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Post by wjgirl on Jul 20, 2014 17:53:32 GMT -5
I'm eating a bowl of lemon fluffy perfection right this second. And I use 2 tsp of xanthan, not 1/2 or 1 tsp. That might have something to do with it. It calls for 2 tsp of glucomannan but I don't have that.
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Post by vastamper on Jul 30, 2014 10:10:46 GMT -5
Here is how I used my liquidy Lemon Mousse. It's poured over a non chocolate MIM.
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