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| A light fluffy berry mousse. |
1/4 cup unsweetened coconut
1 cup heavy cream
2 tablespoons Lakanto powdered sweetener (or sweetener of your choice)
1/4 teaspoon pure vanilla extract
1 teaspoon lemon zest
2/3 cup fresh blueberries
Method:
Preheat oven to 325*. Sprinkle the coconut on a pie pan or baking sheet. Bake in preheated oven for about 4 minutes, or just until the coconut turns golden in color. Set aside.
Place the cream in a medium bowl and sprinkle the sweetener over the top. Beat with an electric mixer until soft peaks form. Add the vanilla and lemon zest. Beat in, just until mixed and peaks stand. Gently fold in the berries. Divide evenly between 4 small serving bowls. Garnish with the toasted coconut.
Note: Both light and filling. I tested the recipe on my husband, who doesn't like whipped cream, and he liked the flavor and texture.
Nutritional info per serving: 251.3 calories ~ 24.9 grams fat ~
4.9 grams net carbs ~ 1.9 grams protein
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