Lemon Mousse Squares
Makes 9 servings
|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|
|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|
- 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.
|Serving Size:||1 Square (1/9 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||29 %|
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