LIGHT LEMON MOUSSE
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.
Provided by PaulaG
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the sugar or Splenda and cornstarch.
- Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
- Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
- Stir in the lemon juice, zest and vanilla.
- Place the pan in a bowl of ice water and stir for 2 minutes to cool.
- 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.
- Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 166.6, Fat 2.6, SaturatedFat 2.2, Cholesterol 2.2, Sodium 61.8, Carbohydrate 32.9, Fiber 0.1, Sugar 28.4, Protein 3.8
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Anik
[email protected]I would definitely recommend this recipe to others.
TraLynn Ellers
[email protected]Overall, I thought this was a good recipe. The mousse was light and fluffy, and the lemon flavor was nice and bright.
Scott Norcross
[email protected]This mousse is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Tshepang Mkhize
[email protected]I'm not sure what I did wrong, but my mousse turned out grainy. I think I might have overbeaten the cream.
Genesis Martinez
[email protected]This mousse is the perfect make-ahead dessert. I made it the day before my party and it was still delicious the next day.
Dorcas Ndunge
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed this mousse. The flavor was delicate and not too overpowering.
Md:Mutahasshinah Al Mithul
[email protected]This mousse is so easy to make. I love that I don't have to fuss with eggs or a double boiler.
Khalad Masud
[email protected]I love the tangy lemon flavor of this mousse. It's the perfect balance of sweet and sour.
Jordan Whittaker
[email protected]This mousse is so light and refreshing. It's the perfect dessert after a heavy meal.
Ab Shohag
[email protected]I made this mousse for a dinner party last weekend and everyone loved it. It was the perfect ending to a great meal.
Rakib FF
[email protected]This recipe is a keeper! I'll definitely be making this mousse again.
Emmanuel Kachere
[email protected]I had some trouble getting the mousse to set properly, but after a few tries, I finally got it right. It was worth the effort, though, because the mousse was delicious!
Sasindu Hashen
[email protected]This mousse is a bit too tart for my taste, but I think it would be perfect for people who love lemon desserts.
Roxanne Allen
[email protected]I was a bit skeptical about making a mousse without eggs, but I was pleasantly surprised at how well it turned out. The texture was light and airy, and the lemon flavor was very bright.
itz-jani7 Official
[email protected]I've made this mousse several times now, and it's always a hit. It's the perfect dessert for a summer party or potluck.
Nakato JULIE
[email protected]This recipe was super easy to follow, and the mousse turned out great! I loved the tangy lemon flavor.
kccarneiro85
[email protected]I'm not a huge fan of lemon desserts, but this mousse was surprisingly good. The flavor was delicate and refreshing, and the texture was very smooth.
A Normal Doggo
[email protected]This lemon mousse was a delight! The texture was light and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet.