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LIGHT LEMON MOUSSE

Recipe Introduction


THIS IS OH, SO DELICIOUS. LIGHT, REFRESHING AND SMOOTH. SERVE IT IN INDIVIDUAL PARFAIT GLASSES AND GARNISH WITH A FRESH STRAWBERRY.





List of Ingredients



• 3/4 CUP SUGAR
  
• 1/2 CUP CORNSTARCH
  
• 3 CUPS MILK
  
• 2/3 CUP LEMON JUICE, FRESH
  
• 1 1/2 TEASPOONS LEMON PEEL GRATED
  
• 1/4 TEASPOON VANILLA EXTRACT
  
• 2 CUPS COOL WHIP
  
• 3 DROPS YELLOW FOOD COLORING, OPTIONAL
  






Instructions



1. IN A 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 HEAT.
   
   
2. STIR IN LEMON JUICE, PEEL AND VANILLA. SET SAUCEPAN IN ICE, STIR UNTIL MIXTURE REACHES ROOM TEMPERATURE, ABOUT 5 MINUTES. FOLD IN WHIPPEDTOPPING AND FOOD COLORING. SPOON INTO DESSERT DISHES AND REFRIGERATE FOR AT LEAST 1 HOUR OR OVERNIGHT BEFORE SERVING. ( THIS HAS TO BE TOTALLY CHILLED BEFORE SERVING)
   
   
3. 10 SERVINGS SOURCE: TASTE OF HOMES, QUICK COOKING MAY/JUNE,2000 ISSUE