Lemon Mousse Squares
Janessa Osborn
Diabetic friendly!
ingredients
- 1 cup graham cracker crumbs
- 2 tbsp. reduced-calorie margarine, melted
- 2 tsp. sugar substitute
- 1/3 cup cold water
- 1 envelope (.25oz) unflavored gelatin
- 2 eggs, well beaten
- 1/2 cup lemon juice
- 1/4 cup sugar
- 2 tsp. grated lemon peel
- 2 cups thawed frozen fat-free whipped topping
- 1 container (8oz) lemon fat-free sugar-free yogurt
directions
- 1
Spray 9" square baking pan with nonstick cooking spray. Combine graham cracker crumbs, margarine and sugar substitute in prepared pan. Press onto bottom of pan; set aside.
- 2
Combine cold water and gelatin in small bicrowavable 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 constandly, over simmering water, about 4 minutes or until thickened. Remove from heat; stir in gelatin. Refrigerate 25 minutes or until mixture is cool and begins to set.
- 4
Gently whisk gelatin mixture, whipped topping and yogurt until well blended. Pour into prepared crust. Cover and refrigerate 1 hour until firm.
Source: Diabetic Desserts
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