Lemon Fluff

• 1/2 cup Splenda sugar substitute or 1/2 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/2 cup water
• 2 egg yolks
• 1 tablespoon butter
• 1/4 cup lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 8 ounces Cool Whip or 2 cups whipped cream

1. Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
2. Add water and cook over medium heat, stirring with a whisk, until thick.
3. Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
4. Add butter, zest and lemon juice.
5. Cool completely.
6. Fold in 1/2 container of Cool Whip.or whipped cream.
7. Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.

splenda sugar substitute, cornstarch, water, egg yolks, butter, lemon juice, lemon zest, whipped cream

Taken from www.food.com/recipe/lemon-fluff-495356 (may not work)