Title: Light lemon mousse terrine
 Categories: Desserts, Low-cal
      Yield: 10 Servings
 
  1 3/4 ts Unflavored gelatin
    1/2 c  Well-strained lemon juice
    3/4 c  Whipping cream; well-chilled
      5    Egg whites
    3/4 c  Sugar

MMMMM--------------------BLACK CURRANT SAUCE-------------------------
     12 oz Frozen black currants
      1    Lemon; juiced
    3/4 c  Sugar
    1/2 c  -Water
 
  Line a 9-inch loaf pan with foil or plastic wrap, being sure that
  enough wrap is used to cover and overhang all 4 sides of the pan and
  top. Sprinkle gelatin over lemon juice in a saucepan and heat until
  the gelatin is dissolved.  Place in a medium bowl set in a larger
  bowl of ice. Whip the cream, add the lemon juice, and stir with a
  rubber spatula until blended. Let stand over the ice for 10 to 15
  minutes, or until the mixture is slightly thickened. Remove the bowl
  from the ice. Beat the egg whites with sugar to form soft peaks. Fold
  1/4 of the egg whites into the lemon-cream mixture, then fold the
  mixture carefully into the remaining egg whites. Spoon into the lined
  loaf pan. Cover the top with plastic or foil and freeze. To serve,
  invert the lemon mousse terrine onto a flat serving platter. Slice
  off the ends. Cut into slices 1/4- to 1/2-inch thick. Serve with
  Black Currant Sauce. For Black Currant Sauce: Thaw the currants.
  Place in a blender with the lemon juice, sugar, and water and blend
  until smooth.