Lemon Fluff - cooking recipe

Ingredients

1/2 cup Splenda sugar substitute or 1/2 cup sugar
2 1/2 tablespoons cornstarch
1/2 cup water
2 egg yolks
1 tablespoon butter
1/4 cup lemon juice (about 1 lemon)
1 teaspoon lemon zest
8 ounces Cool Whip or 2 cups whipped cream

Preparation

Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
Add water and cook over medium heat, stirring with a whisk, until thick.
Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
Add butter, zest and lemon juice.
Cool completely.
Fold in 1/2 container of Cool Whip.or whipped cream.
Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.