Ingredients
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1
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1/3
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1
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1
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Directions
Lemon Cream,Source: Anne Lindsay’s New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain.,I had an almost expired cup of non-fat Greek yogurt and some beautiful Meyer lemons in the fridge. Wow – what a combo! This will be a wonderful cream to take with fresh fruit and berries when it’s my turn at Bible study! The ladies are going to love this! So delicious, and so healthy (I only used half the sugar, as I like the tartness and the meyers are almost sweet themselves).,This was so good and so easy to whip up. I made it for a quick breakfast dish, and I loved the zesty citrus touch from the fresh lemons. I’ll make it again in the future, and I’ll take hints from other reviewers and add nuts, granola or fresh fruit. Thanks for a great recipe, Dreamer in Ontario.
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Steps
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1
Done
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Combine All Ingredients, Stirring Well. |
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2
Done
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Cover and Refrigerate For 30 Minutes or Up to 3 Days. |
