Frozen Lemon Mousse

In a medium bowl, whisk eggs and egg yolks; set aside. In a medium saucepan heat lemon juice, sugar substitute, butter and vodka. Gradually whisk lemon mixture into eggs. Return mixture to saucepan; cook 3 minutes, stirring constantly over medium heat until mixture thickens. Do not boil. Remove from heat. Stir in lemon peel and extract. Transfer to a large bowl. Cover with a piece of plastic wrap touching surface; chill at least one hour.

With an electric mixer on medium speed, beat cream until peaks form. In two additions, fold whipped cream into lemon custard. Transfer to a 1-quart dessert dish. Freeze until solid, at least 2 hours.

To serve, spoon into individual dessert plates and garnish with fresh berries, if desired.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams Net Carbs: 7.5 grams Protein: 5.5 grams Fat: 27.5 grams Calories: 308