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Light Lemon Mousse

 Light Lemon Mousse
You’ll always find room for dessert with this light, lemony and refreshing meal finale from Joan Jay in Frisco, Texas.
2 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure 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.
Nutritional Facts: 1 serving equals 165 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 49 mg sodium, 32 g carbohydrate, trace fiber,

2 of 2

Light Lemon Mousse (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.