TLC Cooking "Lemon Mousse Squares"

Lemon Mousse Squares

Lemon Mousse Squares

YIELD Makes 9 servings
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INGREDIENTS

1	cup graham cracker crumbs
2	tablespoons reduced-fat margarine, melted
1	packet sugar substitute or equivalent of 2 teaspoons sugar
1/3	cup cold water
1	packet unflavored gelatin
2	eggs, well beaten
1/2	cup lemon juice
1/4	cup sugar
2	teaspoon grated lemon peel
2	cups thawed frozen fat-free nondairy whipped topping
1	container (8 ounces) lemon-flavored nonfat yogurt with aspartame sweetener

PREPARATION:

Spray 9-inch square baking pan with nonstick cooking spray. Stir together graham cracker crumbs, margarine and sugar substitute in small bowl. Press into bottom of pan with fork; set aside.
Combine cold water and gelatin in small microwavable bowl; let stand 2 minutes. Microwave on HIGH 40 seconds to dissolve gelatin; set aside.
Combine eggs, lemon juice, sugar and lemon peel in top of double boiler. Cook, stirring constantly, over boiling water, about 4 minutes or until thickened. Remove from heat; stir in gelatin mixture. Refrigerate about 25 minutes or until mixture is thoroughly cooled and begins to set.
Gently combine lemon-gelatin mixture, whipped topping and lemon yogurt. Pour into prepared crust. Refrigerate 1 hour or until firm. Cut into 9 squares before serving.

This recipe appears in: Mousse

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1
Starch	1-1/2

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