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."
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.
Questions & Replies
-
can this be frozen?
Reviews
-
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! -
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. -
This was a 1-2-3 tag for a last min Easter dessert. I had made a cake for the gents but then decided that I wanted dessert too, lol. This just hit the spot. It's very light and lemony and the perfect ending to a big holiday meal. Very easy to make. I didn't use the food coloring. Thanks Paula :D -
NICE and Light! I used Splenda, 1% milk, and Cool Whip Lite. I enjoyed it layered in between cake with fresh sliced slrawberries and topped off with lemon curd. Yum! Made for 1-2-3 hit wonders. -
wow. This is a wonderful mousse, and little to no fat. (when i look at the details of the nutrition i think they took it as regular whipped topping not light) Fast and easy to make, the only change i made was an extra tbs of lemon juice.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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