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Fast Light Lemon Mousse
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
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 zest
- 1/4 teaspoon vanilla extract
- 2 cups reduced-fat whipped topping
- 3 drops yellow food coloring, optional
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, zest 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.
Nutrition Facts
1/2 cup: 145 calories, 2g fat, 1mg cholesterol, 39mg sodium, 29g carbohydrate, 0 fiber), 3g protein.
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