2    Eggs
1 c  Apricot nectar
1 1/2 ts Lemon juice
1/3 c  Sugar
1 ts All-purpose flour
1/8 ts Salt
1 tb Butter or margarine
1/3 c  Chilled whipping cream

1. Beat eggs slightly in a 1-quart glass measuring pitcher. Add apricot
nectar and lemon juice; mix.

2. Combine sugar, flour and salt; gradually add to egg mixture, stirring
constantly. Cook uncovered in e oven 7 minutes at High, or until
thickened; stir every 2 minutes.

3. Add butter to dressing; stir until blended. Cool, stirring occasionally
unti chilled thoroughly.

4. Just before serving, beat cream to soft peaks and fold into apricot
mixture. Serve on Fruit salad.

Yield: About 1-2/3 cups