Lemon Custard Cloud(Tart And Tangy; Rich, Yet Light)

• 3 egg yolks
• 1/2 c. fresh lemon juice
• 2/3 c. fruit sweetener
• 2 Tbsp. cornstarch
• 1/4 c. water
• 1/3 c. instant mashed potato flakes
• 6 egg whites
• 1 tsp. cream of tartar
• 1 small angel food or chiffon cake

1. Place egg yolks, lemon juice and fruit sweetener in small saucepan.
2. In small dish, dissolve cornstarch in water.
3. Add this to lemon mixture.
4. Blend in potato flakes.
5. Stir over medium heat until mixture thickens.
6. Cool thoroughly.
7. Beat egg white and cream of tartar until stiff peaks form.
8. Fold in cooled lemon mixture.
9. Tear cake into walnut-size pieces and fold into lemon mixture.
10. Spoon into dessert glasses or glass square pan.
11. Chill. One serving = 1 bread and 1 fat exchange, 130 calories, 18 grams carb., 3 grams protein, 5 grams fat, 88 mg sodium and 51 mg cholesterol.

egg yolks, lemon juice, fruit sweetener, cornstarch, water, instant mashed potato, egg whites, cream of tartar, angel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220441 (may not work)