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Lemony Fruit Dip

Karry Hosford
Yield

14 servings (serving size: about 2 tablespoons)

"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

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

Nutrition 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

How to Make It

  1. 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.