Lemon pudding sauce
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Lemon pudding sauce
  Lemon    Pudding    Diabetic    Sauces  
Last updated 6/12/2012 12:55:14 AM. Recipe ID 17122. Report a problem with this recipe.
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      Title: Lemon pudding sauce
 Categories: Diabetic, Desserts, Low-fat/cal
      Yield: 1 Servings
 
      4 ts Cornstarch (try 2 tbsp)
      1 c  Water
           Peel of 1 lemon, grated
    1/4 c  Lemon juice
      1    Egg
      2 ts Margarine or butter
      8 ts 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).
 




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Recipe ID 17122 (Apr 03, 2005)

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