---------- Recipe via Meal-Master (tm) v8.02
  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
 ----------------------------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.