Lemony Fruit Dip

Lemony Fruit Dip Karry Hosford


  • 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 frozen reduced-calorie whipped topping, thawed


  1. Combine 2 tablespoons sugar, egg, and lemon juice in a small bowl; stir well with a whisk. 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. Slowly pour beaten egg mixture into water mixture, stirring constantly. Cook over medium heat 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold in whipped topping.

    "I lightened this fruit dip recipe, and it received rave reviews. It looks lovely and tastes great." Serve with fresh fruit such as strawberries, pineapple, or apple. -CL Reader Serve this light, fruity dip with strawberries or pineapple for a tasty dessert that will leave you feeling full and guilt free. Cut back even more with fat-free Cool Whip.
  • Yield: 14 servings (serving size: about 2 tablespoons)

Nutritional Information

Calories per serving: 39
Caloriesfromfat per serving: 28%
Fat per serving: 1.2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.1g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 0.5g
Carbohydrate per serving: 6g
Fiber per serving: 0.0g
Cholesterol per serving: 15mg
Iron per serving: 0.1mg
Sodium per serving: 7mg
Calcium per serving: 2mg