Light Lemon Mousse
This recipe comes from the fall 2006 issue of cooking for 2. it is very light and makes a quick weeknight dessert for 2. the recipe is credited to joan jay of frisco, tx. i use splenda when making this and it works great.
Steps
In a small saucepan , combine the sugar or splenda and cornstarch.
Over medium low heat , stir in milk until smooth.
Bring to a boil , stirring constantly.
Cook for 1 to 2 minutes or until thick and bubbly.
Remove from heat.
Stir in the lemon juice , zest and vanilla.
Place the pan in a bowl of ice water and stir for 2 minutes to cool.
Fold in whipped topping and food coloring if using.
Spoon into dessert dishes , cover with plastic wrap and refrigerate for at least 1 hour before serving.
Garnish with additional whipped topping if desired.
Ingredients
sugar, cornstarch, nonfat milk, lemon juice, lemon zest, vanilla extract, light whipped topping, yellow food coloring, whipped topping