Zesty Lemon Mousse

6 eggs yolks
2 whole eggs
3/4 cup Splenda powder
zest of whole lemon
1/2 cup fresh lemon juice (usually 2 lemons)
1 1/2 cups fat free Cool Whip, thawed

Cook on medium heat in a stainless steel pan, egg yolks, eggs, Splenda powder, zest, and lemon juice. Stir constantly until pudding consistency. Put in bowl in and refrigerate 30 minutes.

Once cooled in refrigerator, fold in Cool Whip.

Serves 6-8