Yield: 1 quart
|\N \N||Salt to taste|
|\N \N||Dash of ground nutmeg|
|3 eaches||Egg yolks, beaten|
|2 cups||Boiling water|
|2 eaches||Lemon slices|
|2 cups||Slightly sweet white wine|
|\N \N||Low-fat whipped topping for garnish|
In a large saucepan, combine the cornstarch, sugar, salt, and nutmeg.
Add the egg yolks and blend well. Gradually add the boiling water, stirring constantly. Add the lemon slices. Simmer, covered, for 3-4 minutes. Add the wine and blend well. Cool slightly.
Garnish each serving with the whipped topping and serve.
Submitted By STEWART HOPPER On 11-09-94