Lemon Mousse Squares - Diabetic Desserts

1 cup graham cracker crumbs
2 tablespoons reduced-calorie margarine, melted
1 packet sugar substitute or equivalent of 2 teaspoons sugar
1 packet unflavored gelatin
1/3 cup cold water
2 eggs, well beaten
1/2 cup lemon juice
1/4 cup sugar
2 teaspoons grated lemon peel
2 cups thawed frozen fat-free nondairy whipped topping
1 container (8oz) lemon-flavored nonfat yogurt with aspartame sweetener

Stir together graham cracker crumbs, melted margarine and sugar substitute in 9-inch square baking pan sprayed with nonstick cooking spray. Press into bottom of pan with fork; set aside.

Combine gelatin and cold water in a small microwaveable bowl; let stand 2 minutes. Microwave at HIGH 40 seconds to dissolve gelatin; set aside.

Combine eggs, lemon juice, sugar and lemon peel in top of double boiler. Cook, stirring constantly over boiling water, about 4 minutes or until thickened. Remove from heat; stir in gelatin. Refrigerate about 25 minutes, or until mixture is thoroughly cooled and begins to set.

Gently whip together lemon-gelatin mixture, whipped topping and lemon yogurt. Pour into prepared crust. Refrigerate 1 hour or until firm.

Makes 9 servings.