For more than 20 years, this citrusy dip has been as welcome as sunshine at our holiday breakfast table. Try serving it with fresh melon, pineapple, green apples, strawberries, kiwis and bananas.
- 1 egg, beaten
- 1/2 cup honey
- 1/4 cup lime juice
- Dash salt
- Dash ground mace
- 1 cup (8 ounces) sour cream
- Assorted fresh fruit
- In a small saucepan, combine the egg, honey and lime juice. Cook and stir over medium heat until mixture reaches 160° and is thickened. Remove from heat; stir in salt and mace. Cool to room temperature. Stir in the sour cream. Cover and refrigerate for 1 hour or until chilled. Serve with fruit. Yield: 2 cups.
Originally published as Honey-Lime Fruit Dip in Country Woman Christmas Annual 2004, p15
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