2 eggs, beaten
1/4 c. sugar
1/3 c. orange juice
1 tbsp. grated orange peel
1 envelope (about 1 1/2 oz.) whipped topping mix

Cook eggs, sugar and orange juice over low heat, stirring constantly until mixture thickens, about 10 minutes. Remove from heat. Stir in orange peel and cool. Prepare topping mix as directed on package except substitute skim milk for the milk. Fold orange mixture into topping. Refrigerate 1 hour before serving. Refrigerate any leftover topping. Serve 2 tablespoons orange topping per slice of Orange Sponge Cake.