Lemon Mousse Squares
Ingredients:
1 cup graham cracker crumbs 2 tablespoons reduced fat margarine, melted (or Smart Balance)
One packet sugar substitute or equivalent of 2-teaspoons sugar
1/3 cup cold water
One packet unflavored gelatin
Two eggs, well beating (or egg substitute equal to two eggs)
1/2 cup lemon juice
1/4 cup sugar
2 teaspoons grated lemon peel
2 cups thawed frozen fat free nondairy whipped topping
One container (8 ounces) lemon-flavored nonfat yogurt with aspartame sweetener
Directions:
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 microwave-safe bowl; let stand two minutes. Microwave at 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 four 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 one hour or until firm.
Recipe makes nine servings.
Nutrition information per serving:
Calories: 154
Total Fat: 5g
Saturated Fat: 1g
Carbohydrates: 24g
Cholesterol: 47mg
Fiber: 1g
Protein: 3g
Sodium: 124mg
