Lemon Mousse Squares

1 cup graham cracker crumbs
2 tablespoons reduced-fat margarine,melted
1 packet sugar substitute or equivalent of 2 teaspoons sugar
1/3 cup cold water
1 envelope (1/4 ounce) unflavored gelatin
2 eggs,well beaten
2 teaspoons grated lemon peel
1/2 cup lemon juice
1/4 cup sugar
2 cups fat-free whipped topping
1 container (6 ounces) lemon fat-free sugar-free yogurt
1.Spray 9-inch square baking pan with nonstick cooking spray.Combine graham cracker crumbs,margarine and sugar substitute in small bowl.Press onto bottom of prepared pan.
2.Combine cold water and gelatin in small microwavable bowl; let stand 2 minutes.Microwave on HIGH 40 seconds to dissolve gelatin.
3.Combine eggs,lemon peel,lemon juice and sugar in top of double boiler.Cook over boiling water,stirring constantly,about 4 minutes or until
thickened.Remove from heat;stir in gelatin mixture.Refrigerate about 25 minutes or until mixture is thoroughly cooled and begins to set.
4.Gently whisk lemon-gelatin mixture,whipped topping and yogurt just until combined.Pour into prepared crust.Refrigerate 1 hour or until firm.Cut into 9 squares.
(makes 9 servings)