Egg Cream

In a small saucepan, bring the water and sugar to a boil over high heat, stirring until dissolved

Avoid boiling and let simmer without stirring until it reaches the point where it forms a firm ball (test by spooning some of the mixture into a cup with cold water; when it holds its shape, it's ready)

In a blender, beat the eggs until they form a foam

With the blender running, add the warm liquid in a thin stream

Blend until cooled

Add the ground cardamom, cover with plastic wrap and refrigerate for about 1 hour

Serve with fruit salad

61 calories per serving