In a two-quart saucepan, bring margarine, brown sugar, salt, cinnamon, and lemon juice to a boil. When smooth and liquefied, combine with apples, combine with apples. Cook over low heat, for 20 minutes, or until apples are tender. Stir constantly but gently.
Blend whip cream and spoon it over the apples in dessert cups. Refrigerate and serve chilled.
Photography and styling by Periphotography.com