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Lemon Pudding Sauce Categories: desserts, diabetic, low-fat/cal 4 teaspoon cornstarch (try 2 tbsp) 1 cup water 1 peel of 1 lemon, grated 1/4 cup lemon juice 1 egg 2 teaspoon margarine or butter 8 teaspoon sugar, aspertame substitute Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan. Beat in egg. Cook over medium heat, stirring constantly until thickened and clear. Stir in margarine and sweetener. WHOLE RECIPE: 20 g carbohydrate, 10 g protein, 10 g fat (210 calories) Source: Choice Cooking, Canadian Diabetes Association 1986 Real sugar - add 48 calories & 12.4 grams carbohydrate per extra Tb. Cornstarch - add 29 calories & 7 grams carbohydrate per extra Tb. Egg ~ subtract 1 med-fat meat exchange if not used. Adjust for the number of servings. Note: original recipe is for a sauce, try 2 tbsp cornstarch and divide among 3 dishes for a pudding/pie filling with one crumbled graham cracker and a shake of cinnamon in the bottom of each dish. EGGLESS: 1 or 2 extra tsp. cornstarch (5 tsp or 2 tb.) would likely thicken the sauce without the egg. 1 tsp. cornstarch plus 3 tb. liquid is given as an equivalent to 1 whole egg in the book called Substituting Ingredients. Lemon Sauce may be served with cake, gingerbread, and crisp meringues with strawberries or other fruit (Pavlova is the common name in Australian cookbooks). Yield: 1 servings |
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