Light Lemon Mousse

Name: Light Lemon Mousse
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 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 vanilla extract; 1/2 cup reduced-fat whipped topping; 1 drop yellow food coloring, optional

You’ll always find room for dessert with this light, lemony and refreshing meal finale from Joan Jay in Frisco, Texas.

Ingredients

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 vanilla extract
1/2 cup reduced-fat whipped topping
1 drop yellow food coloring, optional

Directions

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.

Nutrition Facts

1/2 cup: 165 calories, 2g fat (2g saturated fat), 2mg cholesterol, 49mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Originally published as Light Lemon Mousse in Cooking for 2 Fall 2006

Reviews

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Average Rating:

rec-chef

Apr 17, 2012

Tastey and just the right amount to satisfy!
love2cookie

Feb 24, 2012

This is very good! I am obsessed with mousse and, as we all know, it typically carries tons of calories and fat so I was very excited to find and try this recipe. The only thing I would change next time is add another tbls of lemon juice and dissolve a tsp of lemon OR unflavored gelatin in a bit of water and add it to the milk mixture after removing it from heat. Great recipe!...very yummy with blueberries and raspberries on top! :)