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Lemon Sauce

Yield 3/4 cup

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup fat-free half-and-half
  • 1 large egg, lightly beaten
  • 3 tablespoons light butter or margarine
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon grated lemon rind

Nutrition Information

  • calories 55
  • fat 1.9 g
  • satfat 1.1 g
  • protein 0.8 g
  • carbohydrate 9.1 g
  • cholesterol 23 mg
  • iron 0.1 mg
  • sodium 28 mg
  • caloriesfromfat 30 %
  • fiber 0 g
  • calcium 6 mg

How to Make It

  1. Combine first 3 ingredients in a small saucepan. Cook over medium heat until sugar dissolves, stirring constantly with a whisk. Add butter and lemon juice; cook over low heat, stirring constantly, just until mixture coats the back of a spoon (about 160°). Remove from heat; stir in lemon rind. Serve at room temperature or chilled. (Mixture thickens as it cools.)

Oxmoor House Healthy Eating Collection