Recipe - Lemon Chiffon Sauce

1 pack Daisy or Daisy Light sour
cream
Three fourths cup Milk
1/3 cup Powdered sugar
One fourth cup Frozen lemon concentrate

Combine Daisy or Daisy Light sour cream, milk, powdered sugar and
frozen lemonade concentrate. Blend one drop food coloring with
approximately One fourth of the sauce and pour into squeeze bottle. Cover
individual serving plates with uncolored sauce and arrange fruit on
top. Use colored sauce to create a design on each serving. Garnish
with mint.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip