Zest lemon using Microplane® Adjustable Fine Grater to measure 2 tablespoons (30 mL) zest. Juice lemon using Juicer to measure 1/4 cup (50 mL) juice. In large bowl, combine zest, juice, powdered sugar and whipped topping; mix until smooth. Serve over slices of pound cake and top with assorted berries, if desired.
U.S. Nutrients per serving: Calories 130, Total Fat 6 g, Saturated Fat 6 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 0 g, Sodium 0 mg, Fiber 0 g
Lemon Chantilly Cream is also delicious as a frosting for lemon cake or as a topping for lemon custard pie.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.