• 1/4 cup sugar
• 1/2 cup granulated sugar substitute (Splenda)
• 1/2 cup cornstarch
• 3 cup skim milk
• 2/3 c lemon juice
• 1 1/2 tsp grated lemon peel
• 1/4 tsp vanilla extract
• 2 cups light whipped topping
• 3 drops yellow food coloring (optional)

1. In a saucepan, combine sugar, sugar substitute and cornstarch; gradually stir in milk until smooth.
2. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 more minutes or until thick and bubbly.
3. Remove from heat and stir in lemon juice, peel and vanilla.
4. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes.
5. Fold in whipped topping (and food coloring if desired).
6. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

(Barbara WA)