Creamy Custard Sauce - Lightened

• 4 teaspoons cornstarch
• 14 teaspoon salt
• 1 cup pineapple juice
• 14 cup orange juice
• 2 12 tablespoons lime juice (or lemon juice)
• 14 cup Splenda granular (to taste)
• 14 cup egg substitute
• 1 egg (well-beaten with egg substitute)
• 6 ounces fat free cream cheese (softened)

1. In a heat proof bowl, blend cornstarch & salt.
2. Gradually whisk in the fruit juices & stir to combine.
3. Set bowl on top of a pan of simmering water (double boiler - don't let water touch bottom of bowl), cook and stir until mixture thickens, for 20 minutes.
4. Remove from heat and stir in Splenda.
5. If you want it sweeter, add more Splenda.
6. Quickly whisk 1/4 cup of hot mixture into beaten eggs then add that back to the bowl.
7. Return it all to the double boiler & cook 5 minutes more, stirring constantly.
8. Remove from heat and add cream cheese; stir until well incorporated.
9. Refrigerate until well chilled.
10. Use as a sauce/drizzle/dressing for fruits, angel food cake, etc.
11. Serving size = 2 ounces or 4 tablespoons.

cornstarch, salt, pineapple juice, orange juice, lime juice, splenda, egg substitute, egg, cream cheese

Taken from www.food.com/recipe/creamy-custard-sauce-lightened-262580 (may not work)