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Name: Whipped Lemon Pudding
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 pk Firm low-fat tofu - (12.3; 2 Egg whites; 1 tb Lemon juice; Fresh grated lemon zest; (or 1/4 cup sterilized egg; 1/4 c Sugar; 1 tb Fresh grated lemon zest

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INGREDIENTS

1 pk Firm low-fat tofu - (12.3
2 Egg whites
1 tb Lemon juice
Fresh grated lemon zest
(or 1/4 cup sterilized egg
1/4 c Sugar
1 tb Fresh grated lemon zest

Servings

INSTRUCTIONS

Beat tofu in food processor or electric mixer until smooth and fluffy, about 2 minutes. Beat in lemon juice and lemon zest. Beat egg whites to soft peaks in large bowl using whisk or electric mixer. (Note that the egg whites are not cooked; to be absolutely safe, use sterilized egg whites instead.) Gradually beat in sugar and continue beating until stiff peaks form. Fold tofu mixture into egg whites. Spoon into serving dishes. Garnish with grated lemon zest if desired. This pudding can be made up to a day in advance and stored, covered, in the refrigerator until ready to use. Makes about 3 cups or 4 servings. Each serving: 93 calories; 97 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 7 grams protein; 0 fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Whipped Lemon Pudding

1 pk Firm low-fat tofu - (12.3 
2  Egg whites 
1 tb Lemon juice 
  Fresh grated lemon zest 
  (or 1/4 cup sterilized egg 
1/4 c Sugar 
1 tb Fresh grated lemon zest

Beat tofu in food processor or electric mixer until smooth and fluffy,  about 2 minutes. Beat in lemon juice and lemon zest. Beat egg whites to  soft peaks in large bowl using whisk or electric mixer. (Note that the egg  whites are not cooked; to be absolutely safe, use sterilized egg whites  instead.) Gradually beat in sugar and continue beating until stiff peaks  form. Fold tofu mixture into egg whites. Spoon into serving dishes. Garnish  with grated lemon zest if desired. This pudding can be made up to a day in  advance and stored, covered, in the refrigerator until ready to use. Makes  about 3 cups or 4 servings.    Each serving: 93 calories; 97 mg sodium; 0 cholesterol; 1 gram fat; 14  grams carbohydrates; 7 grams protein; 0 fiber    Recipe Source: Los Angeles Times - 01-06-1999    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 4 servings

Calories: 195
Calories from Fat: 2 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 164.4mg		6 %
Potassium 171.6mg		5 %
Total Carbohydrate 38.9g		11 %
	Dietary Fiber 0g	0 %
	Sugars, other 38.8g
Protein 10.8g		15 %
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: 195

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