Serves: 23
Total Calories: 93
Whisk together pudding mix, 1/2 cup sugar, egg yolks and 1/4 cup water in a medium saucepan; mix well. Add remaining water. Whisking constantly, cook over medium heat until mixture comes to a full boil. Remove from heat; cool to room temperature, stirring occasionally to keep smooth. In a separate bowl, with an electric mixer on high speed, beat cream with remaining sugar and lemon extract until peaks form. Fold in pudding mixture; refrigerate for 2 to 3 hours, or overnight. Serve with assorted fresh fruit.
This Lemon Fluff recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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