LIGHT LEMON MOUSSE3/4 cup sugar 1/2 cup cornstarch 3 cups skim milk 2/3 cup lemon juice 1-1/2 teaspoons grated lemon peel 1/4 teaspoon vanilla extract 2 cups light whipped topping 3 drops yellow food coloring, optional In a 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 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. Yield 10 servings Source: Taste of Home Quick Cooking, June 2000
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