Lime Fruit Dip

This tangy and terrific dip is perfect for serving with fresh fruits of your choice.

2 eggs, beaten
1/3 cup sugar
2 tablespoons cornstarch
1 (6-ounce) can (undiluted) limeade or lemonade frozen concentrate
2 to 3 drops green food coloring
1 cup whipped cream, or 1 cup non-dairy whipped topping, thawed

In top of double boiler combine beaten eggs, sugar, cornstarch, and limeade or lemonade concentrate. Cook and stir about 15 minutes until thickened. Remove from heat and stir in food coloring. Cool. Fold in whipped cream. Serve with fresh fruit. This dip may be frozen. It will keep well in the refrigerator for up to two weeks.

(Source: "The Essential Mormon Cookbook", by Julie Badger Jensen, pg. 56)