I found the mousse recipes below on "Judith Gould's Favorite Recipes" website. She states in the orange recipe NOT to halve the ingredients. Is that the case in all mousse recipes? What about the lemon mousse recipe that follows? Can that particular one be halved? They make too much for me and would LOVE to halve them.

Thanks, Donna

Orange Liqueur Mousse

Here�s a heavenly dessert mousse which is easy to make and presents a beautiful, successful climax to any meal. Flavored with orange liqueur, it�s guaranteed to sing on the taste buds long after the dinner is over.

(Note: This recipe can be prepared up to 24 hours ahead of time. Also, do not add the garnish until after the mousse is set, lest the garnish sinks. And whatever you do, don�t try to halve this recipe; the measurements make it nearly impossible.)

1 envelope plus 1 teaspoon unflavored gelatin

6 large egg yolks (reserve the whites in a separate bowl; you�ll be using them)

4 teaspoons fresh, finely grated orange rind (just the orange outside; avoid the white pith)

1 cup fresh strained orange juice, minus 4 tablespoons

1 tablespoon strained fresh lemon juice

3 tablespoons orange liqueur (Cointreau, Grand Marnier, or Triple Sec)

1 & 1/2 cups granulated sugar

1 & 1/4 cups plain low-fat yogurt

7 large egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Optional: 1 orange (for garnishing; or you can substitute 4 to 6 pieces of candied orange peel instead)

Measure 1/4 cup cold water in a heavy saucepan. Sprinkle the gelatin over it and let it soften for 10 minutes.

Set a large metal bowl into an even larger bowl of ice and cold water. Continue on to the next step.

Whisk the egg yolks slightly, then add them to the softened gelatin. Then add them, the orange rind, orange juice, orange liqueur and 1 cup of the sugar (reserving the remaining 1/2 cup until later). Stirring constantly, cook the mixture over medium heat until it thickens slightly and coats the spoon, but do not let it come to a boil. Off heat, beat the mixture with a whisk to stop it from cooking further.

Transfer the mixture to the cold metal bowl (the one set in ice) and, stirring for several minutes, let it cool until it is lukewarm. Whisk in the yogurt.

Discard the large bowl with the ice. Cover the bowl with the mixture in the refrigerator and chill it for half and hour, until it is cold and slightly thickened, but not set.

In another large, deep metal (or glass) bowl, beat the egg whites, salt, cream of tartar, and remaining 1/2 cup of sugar until they hold stiff peaks.

With a rubber spatula, fold a quarter of the egg whites into the refrigerated mixture. Then gently fold in the remaining whites.

Spoon the completed mousse into 1-cup capacity stemmed dessert glasses or bowls and chill, covered loosely, for at least 2 hours, but for no longer than 24.

(Note: This is optional. Before serving, slice the orange thinly, then cut the slices in half, slit the flesh through the center, but keep the skin intact. Using two slices per dessert, fit them cross-wise atop the mousse. Or use candied orange peel. Either of these make a wonderful garnish.)

This fabulous dessert serves 6 to 8 persons.

Lemon-Lime Mousse

Yours truly believes this is one of the near ultimates in desserts. Just make sure you have an electric lemon/lime juicer to make your work easier.

Want to knock your family�s or guests� socks off? Try this:

1 envelope plus 1 teaspoon unflavored gelatin

1/4 cup cold water

2 teaspoons freshly grated lemon rind

2 teaspoons freshly grated lime rind

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

6 large egg yolks, lightly beaten (reserve the whites for later)

1 & 1/2 cups sugar

1 & 1/4 cups plain yogurt

7 large egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Optional: thin, halved lemon and lime slices for garnish if desired (see the Orange Liquor Mousse directions, but use one halved lemon and one halved lime slice for each portion)

In a heavy saucepan sprinkle the gelatin over 1/4 cold water and let it soften for 10 minutes. Stir in the grated lemon and lime rinds, the lemon and lime juice, the egg yolks and 1 & 1/4 cup sugar (reserving 1/4 cup for later). Cook the mixture over moderately low heat, stirring constantly, until it has thickened slightly.

Transfer to a large metal bowl which is set in an even larger bowl of cold water and ice cubes. Stir occasionally. After the mixture has cooled to lukewarm, whisk in the yogurt.

Cover and chill the mixture for 30 minutes (or until it is cold and slightly thickened, but not set).

In another bowl, beat the egg whites, the salt, and the cream of tartar until they form stiff peaks.

Stir one fourth of the mixture of egg whites into the lemon-lime mixture, and gently fold in the remaining whites. Spoon the completed mousse into dessert dishes (preferably stemmed clear glass ones), and chill, covered loosely with plastic wrap, for anywhere from 2 to 24 hours.

Garnish as suggested above.

Yield: Serves 8.