Lemon Pudding Sauce Recipe




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

 

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Lemon Pudding Sauce

There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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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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Lemon Pudding Sauce Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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