Recipe by PaulaG
This recipe comes from the Fall 2006 issue of Cooking for 2. It is very light and makes a quick weeknight dessert for 2. The recipe is credited to Joan Jay of Frisco, TX. I use Splenda when making this and it works great.
Top Review by Sugar Doll
Great! I didn't have any whipped topping, so I just made it without, and it ended up tasting like a sweet lemon pudding. Next time I'll do a bit less sugar and even more lemon juice!
- 3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
- 1 tablespoon cornstarch
- 3⁄4 cup nonfat milk
- 2 tablespoons lemon juice
- 1⁄2 teaspoon lemon zest, grated
- 1⁄8 teaspoon vanilla extract
- 1⁄2 cup light whipped topping
- 1 drop yellow food coloring (optional)
- whipped topping (to garnish)
Directions See How It's Made
- In a small saucepan, combine the sugar or Splenda and cornstarch.
- Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
- Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
- Stir in the lemon juice, zest and vanilla.
- Place the pan in a bowl of ice water and stir for 2 minutes to cool.
- Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving.
- Garnish with additional whipped topping if desired.