Light Lemon Mousse

Youll always find room for dessert with this light, lemony and refreshing meal finale from Joan Jay in Frisco, Texas.

Ingredients:

• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 3/4 cup fat-free milk
• 2 tablespoons lemon juice
• 1/2 teaspoon grated lemon peel
• 1/8 teaspoon vanilla extract
• 1/2 cup reduced-fat whipped topping
• 1 drop yellow food coloring, optional

Directions:

In a small saucepan, combine 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 the lemon juice, peel and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving. Yield: 2 servings.