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Lemon Sauce for Angelfood

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Serves 2 cups


Ingredients:

7 oz container Alouette Crème Fraiche
10 oz jar lemon curd

Directions:

  1. Place curd in small pan and set on stove over medium heat. Stir until smooth and warm but not hot.
  2. Using a whisk add in crème fraiche, beating until it becomes a smooth sauce. Chill until ready to serve. Serve over angelfood cake with fresh blueberries or raspberries.
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