Light Lemon Mousse - cooking recipe

Ingredients

3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
1 tablespoon cornstarch
3/4 cup nonfat milk
2 tablespoons lemon juice
1/2 teaspoon lemon zest, grated
1/8 teaspoon vanilla extract
1/2 cup light whipped topping
1 drop yellow food coloring (optional)
whipped topping (to garnish)

Preparation

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.