LEMON FLUFF
Ready In: 2 hrs 15 mins
Serves: 6-8
Yields: 6-8
Ingredients
- 1⁄2 cup Splenda sugar substitute or 1⁄2 cup sugar
- 2 1⁄2 tablespoons cornstarch
- 1⁄2 cup water
- 2 egg yolks
- 1 tablespoon butter
- 1⁄4 cup lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 8 ounces Cool Whip or 2 cups whipped cream
Directions
- Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
- Add water and cook over medium heat, stirring with a whisk, until thick.
- Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
- Add butter, zest and lemon juice.
- Cool completely.
- Fold in 1/2 container of Cool Whip.or whipped cream.
- Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.
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