2 Eggs
1 c Apricot nectar
1 1/2 ts Lemon juice
1/3 c Sugar
1 ts All-purpose flour
1/8 ts Salt
1 tb Butter
1/3 c Whipping cream; chilled
Beat eggs slightly in a 1-quart glass measuring pitcher. Add
apricot nectar and lemon juice; mix.
Combine sugar, flour and salt; gradually add to egg mixture,
stirring constantly. Cook uncovered in microwave oven 7 minutes at
High, or until thickened; stir every 2 minutes.
Add butter to dressing; stir until blended. Cool, stirring
occasionally until chilled thoroughly.
Just before serving, beat cream to soft peaks and fold into apricot
mixture. Serve on Fruit salad.
