Peppermint Mousse

1/4 c sugar
2 1/2 Tbsp cornstarch
1 large egg
1 1/2 c 1% lowfat milk
20 red starlight mint candies, crushed
2 c frozen lite whipped topping, thawed
1/3 c white chocolate chips, melted
Garnish: candy canes
Whisk sugar, cornstarch and egg in a medium saucepan. Slowly whisk in milk, then mints. Bring to a boil, gently stirring bottom of pan until mixture boils. Boil 2 minutes. Pour into a medium bowl; cover surface directly with plastic wrap. Refrigerate 1 hour or until cold. Fold in topping. Meanwhile place a sheet of wax paper on a baking sheet. Spoon chocolate into qt-size ziptop bag; cut 1/4" off a corner and pipe decorations onto the wax paper. Refrigerate or freeze until firm.
To Serve: Spoon mousse into dessert glasses. Garnish with chocolate decorations and candy canes.
Serves 6.
Source: Woman's Day Magazine 2002

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