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Light Lemon Mousse

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“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.”

Ingredients Nutrition


  1. In a small saucepan, combine the sugar or Splenda and cornstarch.
  2. Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
  3. Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
  4. Stir in the lemon juice, zest and vanilla.
  5. Place the pan in a bowl of ice water and stir for 2 minutes to cool.
  6. 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.
  7. Garnish with additional whipped topping if desired.

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