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Lemon Mousse Squares
Yield: Makes 9 servings
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:
1.
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.
2.
Combine cold water and gelatin in small microwavable bowl; let stand 2 minutes. Microwave on HIGH 40 seconds to dissolve gelatin; set aside.
3.
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.
4.
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.
Nutritional Information:
| Serving Size: 1 Square (1/9 of total recipe) | |
| Fiber | 1 g |
| Carbohydrate | 24 g |
| Cholesterol | 47 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 29 % |
| Calories | 154 |
| Protein | 3 g |
| Sodium | 124 mg |
Dietary Exchange:
| Fat | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Mousse
