2 eggs
1 (16 ounce) package lowfat cream cheese salad dressing
1 (8 ounce) can evaporated milk
3 tablespoons lemon juice
Sprinkle these eggs in a small bowl over ice, and distribute all cream content between 12 egg yolks.
In a small bowl, combine evaporated milk, lemon juice, lemon zest and chopped pecans (optional). Blend well and pour into until labeled mixes, about 1/3 cup.