Lemon Coupe
Ingredients
Fruit Layer:
2 C. fresh or frozen fruit, sliced (strawberries, raspberries, blueberries, peaches)
6 packets Equal
Lemon Mousse Layer:
1 package low calorie whipped topping mix
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
5 packets Equal
Lemon Custard Layer:
3/4 C. water
1/4 C. lemon juice
3 Tbsp. diet margarine
2 Tbsp. cornstarch
3 eggs
16 packets Equal
1 lemon for garnish, if desired
Cooking Instructions
Fruit Layer: Sprinkle 6 packets Equal over fruit. Toss gently; chill. Mousse Layer: Prepare whipped topping according to package directions. Fold lemon juice, lemon peel and 5 packets Equal into whipped topping. Chill. Custard Layer: Mix water, lemon juice and diet margarine in small pan. Heat to boiling. Beat eggs until creamy, add cornstarch and mix thoroughly. Stir a small amount of hot mix into eggs. Whisk eggs into hot mix. Bring to boil, stirring constantly. Remove from heat; stir in 16 packets Equal. Chill. When ready to serve, divide fruit among 8 dessert dishes. Spoon cold lemon custard on fruit. Top with lemon mousse. Garnish with lemon slice, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)