My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (180g)

Recipe makes 2 servings

Calories 166
Calories from Fat 23 (14%)
Amount Per Serving %DV
Total Fat 2.6g 4%
Saturated Fat 2.2g 11%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 2mg 0%
Sodium 61mg 2%
Potassium 192mg 5%
Total Carbohydrate 32.9g 10%
Dietary Fiber 0.2g 0%
Sugars 28.4g
Protein 3.8g 7%

detailed view...

how is this calculated?

Light Lemon Mousse

Recipe #228360 | 20 min | 10 min prep | add private note
PaulaG

By: PaulaG
May 16, 2007

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.

SERVES 2 (change servings and units)

Ingredients

Directions

  1. 1
    In a small saucepan, combine the sugar or Splenda and cornstarch.
  2. 2
    Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
  3. 3
    Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
  4. 4
    Stir in the lemon juice, zest and vanilla.
  5. 5
    Place the pan in a bowl of ice water and stir for 2 minutes to cool.
  6. 6
    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.
  7. 7
    Garnish with additional whipped topping if desired.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: echo echo

On Apr 6, 2008

I made this with Splenda, omitting the food coloring. I meant to make it last for two meals, but couldn't resist gobbling it up on the spot. Then the next day I was thinking of it all day and wishing I'd saved some, so I ended up making another batch and then gobbling all of that up. Ba-a-ad echo! Goo-oo-ood Paula for such a great dessert.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Annacia

    On Mar 23, 2008

    This was a 1-2-3 tag for a last min Easter dessert. I had made a cake for the gents but then decided that I wanted dessert too, lol. This just hit the spot. It's very light and lemony and the perfect ending to a big holiday meal. Very easy to make. I didn't use the food coloring. Thanks Paula :D

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: MarraMamba

    On Jul 16, 2007

    wow. This is a wonderful mousse, and little to no fat. (when i look at the details of the nutrition i think they took it as regular whipped topping not light) Fast and easy to make, the only change i made was an extra tbs of lemon juice.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Engrossed

    On Feb 11, 2008

    NICE and Light! I used Splenda, 1% milk, and Cool Whip Lite. I enjoyed it layered in between cake with fresh sliced slrawberries and topped off with lemon curd. Yum! Made for 1-2-3 hit wonders.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 4 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved