Egg Cream

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

Avoid boiling and cook, without stirring, until it reaches the point of thickening (test by dipping a spoon into the mixture; if you can form a ball that holds its shape, it's ready)

In a blender or food processor, beat the eggs until frothy

With the blender or food processor still running, gradually add the hot water in a thin stream

Beat until cooled slightly

Mix in the ground cardamom

Cover with plastic wrap and refrigerate for about 1 hour

Serve chilled, garnished with fruit salad if desired

Nutrition information: approximately 61 calories per serving.