| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces, Cookbook, Low-fat |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 1 |
tb |
Margarine |
| 1 |
ts |
Lemon peel, finely shredded |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
In a small saucepan combine sugar and cornstarch. Add water. Cook and stir
over medium heat till mixture is thickened and bubbly. Cook and stir 2
minutes more. Remove from heat. Stir in margarine, lemon peel, and lemon.
Cover surface with plastic wrap and cool well. Makes about 1 cup.
Light and zesty for a square of warm, spicy gingerbread or witb a slice of
angel food cake.
Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe
posted 6/26/97
Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted
to MC-Recipe Digest V1 #649 by Badams <adamsfmle@sprintmail.com> on Jun 26,
1997
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