Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 89.6
Total Fat 3.5 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 11.7 mg
Potassium 17.7 mg
Total Carbohydrate 10.1 g
Dietary Fiber 0.5 g
Sugars 8.1 g
Protein 3.4 g
Vitamin A 0.6 %
Vitamin B-12 0.0 %
Vitamin B-6 0.3 %
Vitamin C 4.5 %
Vitamin D 0.0 %
Vitamin E 0.9 %
Calcium 3.3 %
Copper 0.6 %
Folate 0.3 %
Iron 0.2 %
Magnesium 0.3 %
Manganese 2.7 %
Niacin 0.3 %
Pantothenic Acid 0.2 %
Phosphorus 0.2 %
Riboflavin 0.5 %
Selenium 0.2 %
Thiamin 0.6 %
Zinc 0.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Quick Lemon Mousse with Basil and Blueberries

View the full Quick Lemon Mousse with Basil and Blueberries Recipe & Instructions
Submitted by: MARISACHURCHILL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Quick Lemon Mousse with Basil and Blueberries

33 calories of Cool Whip whipped topping, (2.64 tbsp)

30 calories of White Chocolate Chips, (0.75 tbsp)

15 calories of Fage - 0%, plain (8oz), (1 oz)

11 calories of Blueberries, fresh, (0.13 cup)

0 calories of Lemon Peel, (0.13 tsp)

0 calories of Basil, (0.50 leaves)


Nutrition & Calorie Comments  

This was good, lowfat works in cold applications. Submitted by:
NELLJONES

(9/25/18)
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This sounds really good! Is low calorie! Submitted by:
TBRYAN-LU

(12/19/17)
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I love the dish idea...I did make my own whipped cream, I used regular yogurt and added a bit of protein powder. Niice! Submitted by:
PLATINUM755

(8/15/17)
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Calorie wise real whipped cream has 25 calories in 2.6 tbs, much less then the cool whip at 33 calories. Use real cream! Tastes much better too, real food for real people! Other then that tasty recipe! I only gave it 3 for the fake food involved, would make it my way again! Submitted by:
GOLDENRODFARM

(8/2/17)
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