Lemon Chantilly Cream
- 1 large lemon
- 1/4 cup (50 mL) powdered sugar
- 1 container (8 oz/750 mL) frozen whipped topping, thawed
- Pound cake slices and assorted berries (optional)
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.
- 6 servings of 1/4
Nutrients per serving:
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.