Light Lemon Mousse Recipe

4.5 2 3
Light Lemon Mousse Recipe
Light Lemon Mousse Recipe photo by Taste of Home
Publisher Photo

Light Lemon Mousse Recipe

Read Reviews
4.5 2 3
Publisher Photo
You’ll always find room for dessert with this light, lemony and refreshing meal finale from Joan Jay in Frisco, Texas.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

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. Yield: 2 servings.
Originally published as Light Lemon Mousse in Cooking for 2 Fall 2006, p52

Nutritional 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.

  • 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
  1. 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.
  2. 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.
Originally published as Light Lemon Mousse in Cooking for 2 Fall 2006, p52

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Reviews forLight Lemon Mousse

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MY REVIEW
rec-chef User ID: 6391027 98432
Reviewed Apr. 17, 2012

"Tastey and just the right amount to satisfy!"

MY REVIEW
love2cookie User ID: 5634552 113885
Reviewed 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! :)"

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