Light Lemon Mousse

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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

1. In a small saucepan, combine the sugar or Splenda and cornstarch.
2. Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
3. Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
4. Stir in the lemon juice, zest and vanilla.
5. Place the pan in a bowl of ice water and stir for 2 minutes to cool.
6. 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.
7. Garnish with additional whipped topping if desired.