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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe comes from the Fall 2006 issue of Cooking for 2. It is very light and makes a quick weeknight dessert for 2. I use Splenda when making this and it works great. Ingredients:
3 tablespoons sugar or 3 tablespoons splenda sugar substitute |
1 tablespoon cornstarch |
3/4 cup nonfat milk |
2 tablespoons lemon juice |
1/2 teaspoon lemon zest, grated |
1/8 teaspoon vanilla extract |
1/2 cup light whipped topping |
1 drop yellow food coloring (optional) |
whipped topping (to garnish) |
Directions:
1. In a small saucepan, combine the sugar or Splenda and cornstarch.
2. Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
3. Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
4. Stir in the lemon juice, zest and vanilla.
5. Place the pan in a bowl of ice water and stir for 2 minutes to cool.
6. 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.
7. Garnish with additional whipped topping if desired.
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