Light Lemon Mousse

Directions

1. 1
   In a small saucepan, combine the sugar or Splenda and cornstarch.
2. 2
   Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
3. 3
   Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
4. 4
   Stir in the lemon juice, zest and vanilla.
5. 5
   Place the pan in a bowl of ice water and stir for 2 minutes to cool.
6. 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. 7
   Garnish with additional whipped topping if desired.