Lemon Cream

This light, airy lemon cream is the ultimate in elegant desserts and
is surprisingly easy to make. This tangy lemon dessert holds its
shape with the help of gelatin, eggs, and light whipped topping.

1/4 cup sugar
1 envelope unflavored gelatin
1-1/2 cups water
2 slightly beaten eggs
1 tablespoon finely shredded lemon peel
1/3 cup lemon juice
1/2 of an 8-ounce container frozen light whipped dessert topping,
thawed
Lemon peel strips (optional)

In a medium saucepan combine the sugar and gelatin; stir in water.
Cook and stir over medium heat until mixture bubbles and gelatin is
dissolved. Gradually stir about half of the gelatin mixture into the
slightly beaten eggs. Return the mixture to the saucepan. Cook,
stirring constantly, over low heat for two to three minutes or until
slightly thickened.
Transfer to a medium bowl. Stir in the shredded lemon peel and lemon
juice. Chill in ice water about 20 minutes or just until the mixture
thickens slightly, stirring occasionally.
Fold the whipped topping into the lemon mixture. Chill again in ice
water about 15 minutes or just until mixture mounds, stirring
occasionally.
Spoon into individual dessert dishes or souffle dishes. Cover and
chill at least two hours or until set. If desired, garnish with lemon
peel strips.

Recipe makes six, 1/2-cup servings.

Nutritional information per serving (1/2 cup): Calories: 107 Fat: 4g
Cholesterol: 71mg Sodium: 37mg Carbohydrates: 15g
Protein: 3g Fiber: 0g Exchanges: 1 Starch, 1/2 Fat





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