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

Fast Light Lemon Mousse Recipe

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

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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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