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Name: Lemon Pudding Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Lemon juice; 1 Egg; 2 ts Margarine or butter; 4 ts Cornstarch (try 2 tbsp); 1 c Water; Peel of 1 lemon, grated; 8 ts Sugar, Aspertame substitute

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INGREDIENTS

1/4 c Lemon juice
1 Egg
2 ts Margarine or butter
4 ts Cornstarch (try 2 tbsp)
1 c Water
Peel of 1 lemon, grated
8 ts Sugar, Aspertame substitute

Servings

INSTRUCTIONS

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). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Lemon Pudding Sauce

1/4 c Lemon juice
1 Egg
2 ts Margarine or butter
4 ts Cornstarch (try 2 tbsp)
1 c Water
 Peel of 1 lemon, grated
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).    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (309g)
Recipe Makes: 1 Servings

Calories: 236
Calories from Fat: 181 (77%)

Amt Per Serving		% DV

	Total Fat 20.1g	27 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 5.2g
Cholesterol 213.8mg		66 %
Sodium 193.8mg		7 %
Potassium 223.6mg		6 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 10.6g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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