Lemony Fruit Dip

Karry Hosford
"I lightened this fruit dip recipe, and it received rave reviews. It looks lovely and tastes great." Serve with fresh fruit such as strawberries, pineapple, or apple. -CL Reader

Yield:

14 servings (serving size: about 2 tablespoons)

Recipe from

Nutritional Information

Calories 39
Caloriesfromfat 28 %
Fat 1.2 g
Satfat 1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 6 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.1 mg
Sodium 7 mg
Calcium 2 mg

Ingredients

1/4 cup sugar, divided
1 large egg
2 1/2 tablespoons fresh lemon juice
1/4 cup water
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Combine 2 tablespoons sugar, egg, and lemon juice in a small bowl; stir well with a whisk. Combine remaining 2 tablespoons sugar, water, and cornstarch in a small saucepan; bring to a boil. Cook 30 seconds or until thickened, stirring constantly. Remove from heat. Slowly pour beaten egg mixture into water mixture, stirring constantly. Cook over medium heat 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold in whipped topping.

Note:

March 2004