LIGHT LEMON MOUSSE

3/4 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