LEMON MOUSSE

By curly

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

Preparation

Step 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.

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.

Nutritional Analysis:
One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.