Source: Simply Sensational, The Auxiliary of The Children's Medical Center, Dayton, Ohio
1 egg
3 tablespoons sugar
3 ounces frozen lemonade concentrate
1 cup Cool Whip or 1/2 cup whipping cream, whipped
Beat egg in saucepan until lemon colored. Stir in sugar and lemonade concentrate. Cook until thickened. Cool and add Cool Whip or whipped cream. Place in glass container, cover and refrigerate.
Serve a dollop over fresh fruit or gingerbread. Will keep in refrigerator about one week.
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