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Fast Light Lemon Mousse Recipe

Fast Light Lemon Mousse Recipe photo by Taste of Home

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This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas

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Fast Light Lemon Mousse Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

Ingredients

3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional

Directions

In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, peel and vanilla.
Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving. Yield: 10 servings.

Nutritional Analysis: One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Originally published as Light Lemon Mousse in Quick Cooking May/June 2000, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Fast Light Lemon Mousse

Fast Light Lemon Mousse

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Reviewed on Mar. 08, 2013 by brownie29

This is best! We love this recipe, I didn't have plain yogurt so I used a black cherry Greek yogurt and it came out great. This is our new favorite cake recipe .

Reviewed on Mar. 07, 2013 by merumick

Looks festive, but so sour, makes you pucker! May be good on a really hot summer day or with more sugar!

Reviewed on Mar. 07, 2013 by cdgill

Since my husband is diabetic, I substituted Splenda for the sugar. Turned out great.

Reviewed on Feb. 28, 2013 by Ritakenny

Okay--I'd use sugar free instant pudding and sugar free cool whip instead.

Reviewed on Feb. 28, 2013 by DOROS

I HAVEN'T MADE THIS, BUT HOW WOULD IT BE IF YOU ADDED LEMON FLAVORING IN PLACE OF THE VANILLA? I AM A REALLLLLLY BIG FAN OF LEMON AND THINK THIS WOULD REALLY MAKE IT GOOD.

Reviewed on Jan. 04, 2012 by rec-chef

This is good and easy!! Great flavor, I added all the zest from one lemon, but other than that followed the recipe to the letter. Thank you for a great LIGHT recipe!