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Lemon Mousse Squares

Lemon Mousse Squares

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
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


  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

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