1/4 ounce unsweetened gelatin
1/2 cup fresh lemon juice
1 teaspoon lemon zest, zested
2/3 cup sugar
2 tablespoons reduced calorie margarine
2 cups light artificially sweetened vanilla yogurt
1 cups raspberries or sliced strawberries
In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. Yields about 2/3 cup mousse and 1/4 cup berries per serving.
Serves 4. 5 points per serving.
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