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    Light Lemon Mousse

    List of Ingredients

    1/4 c. sugar
    1/2 c. granulated sugar substitute (Splenda)
    1/2 c. cornstarch
    3 c. skim milk
    2/3 c. lemon juice
    1-1/2 tsp. grated lemon peel
    1/4 tsp. vanilla extract
    2 c. light whipped topping
    3 drops yellow food coloring. Optional

    In a saucepan, combine sugar, sugar substitute 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 thick and bubbly. Remove from the heat. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reached 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.

    Nutritional Analysis: One 1/2-cup serving equals: 107 calories…39 mg sodium…1 mg cholesterol…19 gm carbohydrate…3 gm protein…2 gm fat…trace fiber ++++ Exchanges: 1 fruit…1/2 starch





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