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Fast Light Lemon Mousse Recipe
Fast Light Lemon Mousse Recipe photo by Taste of Home

Fast Light Lemon Mousse Recipe

Read Reviews (7)
4.5 7
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Light Lemon Mousse in Quick Cooking May/June 2000, p27

Nutritional Facts

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.

Sweet White Wine

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

Reviews for Fast Light Lemon Mousse(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 19, 2013

Wonderful flavors. Wonder how this might work as a cake filling?

MY REVIEW
Reviewed Mar. 8, 2013

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 .

MY REVIEW
Reviewed Mar. 7, 2013

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

MY REVIEW
Reviewed Mar. 7, 2013

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

MY REVIEW
Reviewed Feb. 28, 2013

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

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