Lemon lime posset

Tonight we are having a very low fat meal; maybe chicken breast and salad. Why? Andrew and I made dessert this morning.
According to the recipe this is between a pudding and a mousse. It promises to be very good; we licked the spoons. Very simple.

Lemon or Lime Posset

(think key lime pie without the crust)

1 cup heavy cream

3/8 cup sugar

mixed in saucepan and brought to a boil while stirring; boil while stirring 2-3 minutes add the juice of 1 lemon. Stir, let sit so it's not boiling hot when you pour it into your cute Vaseline glass sherbet dishes. Chill 4 hours. Lick every drop out of the saucepans you used.

Repeat using the juice of 2 limes.

I did the stirring while Andrew did the juicing and we were done in 10 minutes. I also used 2 pots at the same time. The recipe was double (serves 6) and for lemons but we wanted to try both.

Recipe from 'the BEST American Recipes 2003-2004' by Fran McCullough and Molly Stevens