Fast Light Lemon Mousse Recipe

4.5 7 8
Fast Light Lemon Mousse Recipe
Fast Light Lemon Mousse Recipe photo by Taste of Home
Publisher Photo

Fast Light Lemon Mousse Recipe

Read Reviews
4.5 7 8
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Directions

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.
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

1/2 cup: 145 calories, 2g fat (0 saturated fat), 1mg cholesterol, 39mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 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
  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

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Reviews forFast Light Lemon Mousse

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NCMtnrose User ID: 2650529 78434
Reviewed Sep. 19, 2013

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

MY REVIEW
brownie29 User ID: 7089744 52480
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
merumick User ID: 5476439 75523
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
cdgill User ID: 3126243 22830
Reviewed Mar. 7, 2013

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

MY REVIEW
Ritakenny User ID: 1564111 73642
Reviewed Feb. 28, 2013

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

MY REVIEW
DOROS User ID: 6132776 52479
Reviewed Feb. 28, 2013

"I HAVEN'T MADE THIS, BUT HOW WOULD IT BE IF YOU ADDED LEMON FLAVORING IN PLACE OF THE VANILLA? I AM A REALLLLLLY BIG FAN OF LEMON AND THINK THIS WOULD REALLY MAKE IT GOOD."

MY REVIEW
rec-chef User ID: 6391027 39030
Reviewed Jan. 4, 2012

"This is good and easy!! Great flavor, I added all the zest from one lemon, but other than that followed the recipe to the letter. Thank you for a great LIGHT recipe!"

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