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Lemon Chantilly Cream



Ingredients:
1   large lemon
1/4   cup powdered sugar
1   container (8 ounces) frozen whipped topping, thawed
   Pound cake slices and assorted berries (optional)
Directions:
  1. Zest lemon using Microplane® Adjustable Grater to measure 2 tablespoons zest. Juice lemon using Juicer to measure 1/4 cup juice. In large bowl, combine zest, juice, powdered sugar and whipped topping; mix until smooth. Serve over slices of pound cake and top with assorted berries, if desired.

Yield: 6 servings

Nutrients per serving: (1/4 cup cream): Calories 130, Total Fat 6 g, Saturated Fat 6 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

Cook's Tips: Lemon Chantilly Cream is also delicious as a frosting for lemon cake or as a topping for lemon custard pie.