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Lime Cream Dip for Strawberries

1 cup granulated sugar 1/2 cup fresh lime juice (3 to 4 limes) 2 tbsp grated lime rind 2 Ontario Eggs 1 cup (250 mL) drained Ontario Yogurt* or Ontario Sour Cream 4 cups (1 L) Ontario Strawberries, washed

In medium saucepan, whisk together sugar, lime juice and rind and eggs. Cook over medium heat, whisking frequently to prevent curdling, for 5 to 8 minutes or until thickened and clear. (Sauce will continue to thicken on cooling.) Cool. To serve, fold in yogurt or sour cream. Use as dip or sauce for strawberries. Recipe can be prepared in advance to this point and covered and refrigerated for up to 4 days. Or, frozen for up to 2 months. Defrost in the refrigerator. * To drain yogurt, set a fine mesh sieve, lined with paper towel or coffee filter over bowl and spoon yogurt in. You will require approximately 2 cups (500 mL) for 1 cup (250 mL) drained yogurt. Cover and refrigerate for 2 hours. Refrigerate any leftover yogurt.