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Light Lemon Mousse

You’ll always find room for dessert with this light, lemony and refreshing meal finale from Joan Jay in Frisco, Texas.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 servings


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


  • 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, zest 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.
Nutrition Facts
1/2 cup: 165 calories, 2g fat (2g saturated fat), 2mg cholesterol, 49mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

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Average Rating:
  • rec-chef
    Apr 17, 2012

    Tastey and just the right amount to satisfy!

  • love2cookie
    Feb 24, 2012

    This is very good! I am obsessed with mousse and, as we all know, it typically carries tons of calories and fat so I was very excited to find and try this recipe. The only thing I would change next time is add another tbls of lemon juice and dissolve a tsp of lemon OR unflavored gelatin in a bit of water and add it to the milk mixture after removing it from heat. Great recipe!...very yummy with blueberries and raspberries on top! :)

  • fluffyrice
    Dec 31, 2006

    No comment left