Light Lemon Mousse
Cooking for 2
You’ll always find room for dessert with this light, lemony and refreshing meal finale from Joan Jay in Frisco, Texas.
SERVINGS: 2
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup fat-free milk
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon vanilla extract
- 1/2 cup reduced-fat Cool Whip® whipped topping
- 1 drop yellow food coloring, optional
Directions:
In a small saucepan, combine 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. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving. Yield: 2 servings.