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Instructions:

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

Comments: You won't taste the small amount of vodka in this sparkling citrus dessert. It's included to give the mousse a softer texture when frozen. It can be omitted.
 
 Formatted for MC6 06-29-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com
 
 Per Serving (excluding unknown items): 286 Calories; 27g Fat (87.4% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 275mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat.