Lemony Fruit Dip

Lemony Fruit Dip
Photo by Karry Hosford


  • 1 large egg
  • ¼ cup sugar, divided
  • ½ teaspoon vanilla extract
  • 1 ½ cups frozen reduced-calorie whipped topping, thawed
  • ¼ cup water
  • 2 ½ tablespoons fresh lemon juice
  • 1 ½ teaspoons cornstarch

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 mixtur...

View full recipe at My Recipes


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