Calorie Control Council | Recipes: Orange Mousse


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Orange Moose

Orange Mousse

Two thumbs up for this award-winning dessert created by the pastry chef at Windows on the World in New York City.

1 tablespoon + 1-1/2 teaspoons unflavored gelatin	1-1/2 cups evaporated skim milk, divided
1/3 cup granulated sugar, divided	4 packets Sweet One®, divided
1/4 cup + 2 tablespoons frozen orange-juice concentrate, thawed	Juice of 1 lemon
4 large egg whites, at room temperature	1/4 teaspoon cream of tartar
1/3 cup heavy cream, whipped	Orange sections and mint leaves for garnish (optional)

Yield: Makes ten 1/2-cup servings

In small saucepan, sprinkle gelatin over 3/4 cup milk; let stand 5 minutes to soften gelatin. Over low heat, cook, stirring, until gelatin dissolves completely. Stir in half the sugar; cook, stirring, until sugar dissolves; remove from heat.

In a large bowl, stir together remaining milk, orange-juice concentrate, lemon juice, 2 packets Sweet One® and gelatin mixture until well blended. Refrigerate 20 minutes or until mixture mounds slightly when dropped from a spoon. In medium-size bowl with mixer at high speed, beat egg whites, remaining sugar, Sweet One® and cream of tartar until stiff peaks form. In another small bowl with mixer at high speed, beat heavy cream until soft peaks form. Fold egg white and whipped cream into gelatin mixture. Spoon into serving bowl or 10 individual serving dishes. Refrigerate 1 hour or until firm.

Garnish with orange sections and mint leaves, if desired.

Per serving: 120 calories (225 calories saved per serving by using this sugar substitute)

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