Lemon Mousse Squares (Diabetic)
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
9 Squares
- Serves:
- 9
ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons reduced fat margarine
- 2 tablespoons sugar
- 1⁄3 cup cold water
- 2 egg, Well Beaten
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup sugar
- 2 teaspoons grated lemon peel
- 2 cups frozen sugar free whipped topping, Thawed
- 1 cup dannon light and fit carb and sugar control vanill cream yogurt
directions
- Spray a 9-Inch Square baking pan with non-stick pan spray.
- Combine the cold water and gelatin in a small microwavable bowl. Let it stand for 2 minutes. Microwave on High for 40 seconds to dissolve the gelatin; Set aside.
- Combine eggs, lemon juice, sugar, and lemon peel in top of a double boiler. Cook, stirring contstantly, over boiling water for about 4 minutes or until thickened. Remove from heat; Stir in gelatin mixture. Refrigerate for about 25 minutes or until mixture is thorougly cooled and begins to set.
- Gently combine the lemon gelatin mixture, whipped topping, and yogurt. Pour into prepared crust. Refrigerate for 1 hour or until firm.
- Cut into 9 squares and serve chilled.
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