Lemon Pudding Sauce Recipe

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Lemon Pudding Sauce Ingredients

4 tsp cornstarch (try 2 tbsp)
1 cup water
1 peel of 1 lemon, grated
1/4 cup lemon juice
1 egg
2 tsp margarine or butter
8 tsp sugar, aspertame substitute

A Recipe for
Lemon Pudding Sauce

Chemicals, n: Noxious substances from which modern foods are made.
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Lemon Pudding Sauce Recipe
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This is a recipe for Lemon Pudding Sauce from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Lemon Pudding Sauce

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Lemon Pudding Sauce Directions

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).

Serves: 1

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