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Name: Mary Kormans Icebox Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Lemon Rind grated; 1/3 Lemon juice; 1 Envelope unflavored gelatin; 3 Eggs separated; 1 c Whipping cream; 1 c Granulated sugar; 1/3 c Orange juice; 1/2 c Graham cracker crumbs

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INGREDIENTS

1/2 ts Lemon Rind ; grated
1/3 Lemon juice
1 Envelope unflavored gelatin
3 Eggs ; separated
1 c Whipping cream
1 c Granulated sugar
1/3 c Orange juice
1/2 c Graham cracker crumbs

Servings

INSTRUCTIONS

Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove from hot water and set aside to cool but not to set. Meanwhile, in large bowl, beat egg whites until soft peaks form; gradually beat in 1/2 cup of the sugar until stiff peaks form. In separate bowl, beat yolks with remaining sugar and lemon rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set, about 4 hours. Let soften in refrigerator for 4 hours before serving. Unmould onto chilled serving plate; garnish with fruit. Makes 6-8 servings. Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens.

NOTES

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Mary Kormans Icebox Pudding

1/2 ts Lemon Rind grated
1/3 Lemon juice
1 Envelope unflavored gelatin
3 Eggs separated
1 c Whipping cream
1 c Granulated sugar
1/3 c Orange juice
1/2 c Graham cracker crumbs

Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan.  In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni  over juices and let soften for 1 minute. Set bowl over simmering water for  2 minutes, stirring, until gelatin dissolves. Remove from hot water and set  aside to cool but not to set. Meanwhile, in large bowl, beat egg whites  until soft peaks form; gradually beat in 1/2 cup of the sugar until stiff  peaks form.  In separate bowl, beat yolks with remaining sugar and lemon  rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin  mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in  egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining  crumbs.  Cover and refrigerate until set, about 4 hours. Let soften in  refrigerator for 4 hours before serving. Unmould onto chilled serving  plate; garnish with fruit. Makes 6-8 servings.    Source:  Canadian Living Magazine; may 1989 issue Shared by: Sharon  Stevens.

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 6 Servings

Calories: 351
Calories from Fat: 152 (43%)

Amt Per Serving		% DV

	Total Fat 16.9g	22 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1.9g
Cholesterol 542.4mg		167 %
Sodium 228mg		8 %
Potassium 219.3mg		6 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 33g
Protein 17.5g		25 %
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: 351

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