Lightlemonmousse Recipes

LIGHT LEMON MOUSSE

Steps:

• In a small saucepan, combine the sugar or Splenda and cornstarch.
• Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
• Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
• Stir in the lemon juice, zest and vanilla.
• Place the pan in a bowl of ice water and stir for 2 minutes to cool.
• Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving.
• Garnish with additional whipped topping if desired.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

EASY LEMON MOUSSE

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.

LIGHT LEMON MOUSSE

Steps:

• In a saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
• Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes.
• Fold in whipped topping and food coloring if desired.
• Spoon into dessert dishes.
• Refrigerate for at least 1 hour before serving.