 |
Light Lemon Mousse
|
 |
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 whipped topping
1 drop yellow food coloring, optional
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.
|
Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |