Lemon Mousse Squares

Prepare graham cracker crust according to directions using an 8 or 9-inch square baking dish. Remove crust from oven and allow to cool before filling.

Pour skim milk into a small saucepan. Sprinkle gelatin over milk and allow gelatin to soften, 3 to 4 minutes. Stirring frequently, cook milk over low heat, 2 to 3 minutes until gelatin has dissolved. Or microwave on high for 40 seconds.

Combine egg and egg whites with lemon juice, sugar and lemon peel in a heavy sauce pan and cook over medium low heat stirring constantly until mixture is thickened enough to coat the back of a spoon.

Remove lemon mixture from heat and stir in gelatin milk and vanilla. Cover and refrigerate for 30 minutes or until mixture is completely cooled and begins to set.

Gently fold whipped topping and yogurt into lemon gelatin mixture until combined. Pour into prepared cooled crust. Cover and refrigerate for 1 hour or until firm.

To serve, cut into pieces.

For Crust: Preheat oven to 375 degrees F.

Combine crumbs, sugar and melted margarine in the bottom of a 9-inch square baking dish. Pat crust evenly over bottom of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.