Make a custard by beating together beaten egg yolks, sugar, lemon juice and peel. Cook custard over hot (not boiling) water, until mixture coats a spoon. Remove from heat. Soften gelatin in water and add to custard. Beat egg whites until stiff, gradually adding sugar; gently fold into custard mixture. Tear angel food cake into bite- sized pieces. Place pieces in well-oiled 9 x 13-inch pan and pour custard over all. Chill until firm. Serves 6 Posted to MM-Recipes Digest V4 #004 From: Gruenwald
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 334mg||12 %|
|Potassium 401.8mg||11 %|
|Total Carbohydrate 156.7g||46 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 156.4g|
|Protein 23.8g||34 %|
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Calories per serving: 699
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