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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 14 |
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A winner from Cooking Light Magazine. This has always been well received at gatherings. It's simple and has an excellent light, lemon-y flavor. Cooling time not included in my time estimates. 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 reduced-calorie whipped topping, thawed |
Directions:
1. Combine 2 tablespoons sugar, egg, and lemon juice in a small bowl; stir well with a whisk.
2. 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.
3. Slowly pour beaten egg mixture into water mixture, stirring constantly. Cook over medium heat 2 minutes or until thick, stirring constantly.
4. Remove from heat; stir in vanilla. Cool completely. Fold in whipped topping.
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