Light Lemon Mousse

photo by MarraMamba


- Ready In:
- 20mins
- Ingredients:
- 9
- 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
- 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.
Reviews
-
I made this with Splenda, omitting the food coloring. I meant to make it last for two meals, but couldn't resist gobbling it up on the spot. Then the next day I was thinking of it all day and wishing I'd saved some, so I ended up making another batch and then gobbling all of that up. Ba-a-ad echo! Goo-oo-ood Paula for such a great dessert.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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