Ingredients for Light Lemon Mousse
- Sugar
- 1 tablespoon cornstarch
- Nonfat Milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Vanilla Extract
- Light Whipped Topping
- Yellow Food Coloring
- 6 ounces whipped topping (Cool Whip or similar)
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How to Make Light Lemon Mousse
- In a small saucepan, whisk together the sugar (or Splenda) and cornstarch until well combined.
- Gradually whisk in the milk until smooth, ensuring no lumps remain.
- Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and thickens (about 1-2 minutes).
- Remove from heat immediately.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Pour the mixture into a metal bowl and place the bowl in a larger bowl filled with ice water. Stir frequently for 2-3 minutes to cool rapidly.
- Gently fold in the whipped topping until just combined. Add a few drops of food coloring, if desired, and gently fold in.
- Spoon the mousse into individual dessert dishes.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld and the mousse to set.
- Garnish with extra whipped topping and a lemon zest twist before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
113g
Fat
11g
Carbs
10g