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Light Lemon Mousse
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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
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
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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |