HEAVENLY LEMON MOUSSE

By grinder

SOUTH BEACH/PHASE 1
Mousse is not hard to make, but you do have to watch carefully as it cooks since it thickens quickly

Per serving/136 cal/8g fat/4g sat/10g carb/5g pro/0g fiber/32mg sod/275mg chol

Ingredients

• 6 egg yolks
• 2 eggs
• 3/4 cup splenda
• 1 tablespoon lemon peel {1 large lemon}
• 1/2 cup fresh lemon juice {4.25oz./2 lemons}
• 1.5 cups light or fat-free cool whip

Preparation

Step 1

In a medium stainless steel saucepan over med-heat, combine yolks, whole eggs, splenda, peel and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency. Remove from heat; pour into medium bowl and refrigerate until cold (about 25 minutes)

Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.