Low Fat Lemon Mousse

Ingredients

Graham Wafer Crust

• 1 1/2 cups (360 ml) graham cracker crumbs
• 3 tbsp. (45 ml) margarine, melted
• 3 tbsp (45 ml) orange juice
• 2 tbsp (30 ml) sugar

Mousse Mixture

• 12 oz (340 g) can 2% evaporated milk, chilled for 24 hours
• 3 oz (85 g) pkg. lemon jello
• 1 1/4 c. (300 ml) boiling water
• 1/2 cup (120 ml) sugar
• Juice of 2 lemons

Method

1. Preheat the oven to 350 deg (175°C) and spray a 9x12 pyrex casserole with Pam. Combine the crust ingredients and mix well. Reserve 1/3 cup (80 ml) of the mixture for the topping, then press the remainder into the bottom of the pan and bake for 5 to 7 min. Let cool.
2. Place the can of milk in the refrigerator 24 hours in advance. Mix the jello, boiling water, and sugar with the juice of one lemon. Refrigerate until thick but not set, about 45 min.
3. In a mixmaster, beat the chilled milk with the juice of a lemon until soft peaks form, about 5 min.
4. In another bowl, use the mixmaster to beat the jello mixture until light and blended. Pour the jello mixture into the bowl of whipped milk mixture and fold together well using the mixmaster at low speed until all blended, then pour over the crumb base. Sprinkle with the reserved crumbs. Refrigerate for 6 to 8 hours before serving.

serves 2 - 18, depending on how much you love this. does not freeze. enjoy, one of my families favorites

The evaporated milk, istead of cream makes it low in fat.