Shape_USA-January-February_2017

Photograph by TED CAVANAUGH

Artists. *The egg whites in this recipe are not cooked. If you are Food styling by Jamie Kimm; prop styling by Emily Mullin/Hello

concerned about possible health risks, look for pasteurized

eggs, which are available in many grocery stores.

Made for

each other...

Citrus and

green tea

Green tea is a powerhouse on

antioxidants that fight cancer,

boost metabolism, burn fat, and

improve memory. Add citrus

and you create a truly invincible

combo. “The vitamin C in citrus

increases the absorption

of phytochemicals in the tea by

as much as five times,” says

Wendy Bazilian, R.D.N., the owner

of Bazilian Health Clinic in

San Diego. Our lime mousse with

matcha—a powdered, potent

form of green tea—makes

for a sweet and slimming dessert

and a tasty way to get this mix.

Serves: 8

Active time: 25

minutes

Total time: 2 hours

25 minutes

8 large limes

2 teaspoons matcha

powder, plus more

for dusting

6 eggs at room tem-

perature, separated

2⁄3 cup sugar

1 cup whipping

cream

1 Cut stems off limes so

they can stand upright,

being careful not to cut

through the flesh. Then cut

the tops off the limes, a

quarter of the way down

from the top. With a sharp

knife, hollow out limes,

scooping the flesh and

juice into a bowl. Set the

hollowed-out limes aside

and press flesh and juice

through a fine-mesh

strainer; set juice aside.

2 In a small saucepan,

whisk together matcha and

egg yolks until smooth.

Add sugar and whisk until

combined. Place pan over

medium heat, add 1⁄2 cup of

the strained lime juice and

whisk occasionally until

just simmering. Lower heat

and stir with a wooden

spoon until the mixture

Lime

Matcha

Mousse

thickens and can coat the

back of the spoon. Remove

from heat, transfer to a

large bowl, and let cool

completely, stirring the

mixture occasionally.

3 In another large bowl,

beat egg whites* until they

hold stiff, glossy peaks; set

aside. In a separate bowl,

whip cream until stiff peaks

form. Gently fold egg

whites into cooled matcha

mixture, then fold in the

whipped cream. Chill the

mousse for 2 hours, then

pipe or spoon it into

hollowed-out limes; dust

with additional matcha

if desired. You’ll use about

half the matcha mousse;

store the rest in the refrig-

erator for up to 3 days.

—Recipe by

Rebecca Miller Ffrench

*serving: Nutrition facts per 114 calories, 7 g fat

(4 g saturated), 10 g carbs,

3 g protein, 0 g fiber,

31 mg sodium

108 JANUARY/FEBRUARY 2017 SHAPE.COM