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Karry Hosford Photo by: Karry Hosford

Lemony Fruit Dip

"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

Cooking Light MARCH 2004

  • Yield: 14 servings (serving size: about 2 tablespoons)

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.

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 28%
  • Fat: 1.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 6g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.1mg
  • Sodium: 7mg
  • Calcium: 2mg
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Lemony Fruit Dip recipe

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