From Quick Cooking

This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas


INGREDIENTS


* 3/4 cup sugar
* 1/2 cup cornstarch
* 3 cups fat-free milk
* 2/3 cup lemon juice
* 1-1/2 teaspoons grated lemon peel
* 1/4 teaspoon vanilla extract
* 2 cups reduced-fat whipped topping
* 3 drops yellow food coloring, optional


SERVINGS 10
CATEGORY Low Fat
METHOD Chill
PREP 20 min.
TOTAL 20 min.


DIRECTIONS



In a large 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.




NUTRITIONAL INFO



Nutritional Analysis: One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.