Lemon Snow Pudding With Custard Sauce - Butter Busters^ Recipe
Yield: 6 ----------Recipe by luhu.jp
Ingredients:
1 each: Pk unflavored gelatin,
3 each: Pk Sweet & Low,
1/2 cup: Cold water,
3/4 cup: Boiling water,
3/4 cup: Sugar,
1 t: Grated lemon peel,
OR,
1/4 cup: Lemon juice,
1/2 cup: Sugar,
3 each: Egg whites,
AND,
CUSTARD SAUCE
1 cup: Skim milk,
1 1/2 each: Tb sugar,
1/2 cup: Egg Beaters,
AND,
3 each: Tb sugar,
1 1/2 each: Pk Sweet n Low,
OR,
1/2 t: Vanilla extract,
Directions:
In a large bowl, sprinkle gelatin over 1/2 c cold water to soften.
Add 1/2 c sugar and boiling water. Stir to dissolve gelatin. Add
lemon peel and juice, mixing well. Refrigerate until consistency of
unbeaten egg whites, about 1 hour. Beat egg whites until foamy.
Gradually add remaining sugar, beating after each addition. continue
beating until soft peaks form. Beat gelatin mixture until foamy. With
a rubber spatula, Gently fold beaten egg whites into gelatin mixture
until well combined. Turn mixture into a 1-qt. mold; refrigerate
until firm, several hours or overnight. Meanwhile make custard sauce.
To unmold: Run small spatula around edge of mold. Invert over serving
platter; shake gently to release. If necessary, place a hot damp
dishcloth over the mold; shake again to release. Serve with custard
sauce. Sauce: Heat milk in top of double boiler, over direct heat,
until bubbles form aroud edge of pan. In a small bowl, lightly beat
Egg Beaters and sugar. Gradually add hot milk, beating constantly.
Return to double boiler. Cook over hot, not boiling water, unti a
thin coating forms on metal spoon, 8-10 minutes. Stir in vanilla.
Strain into a small bowl. Refrigerate, covered, until well chilled.
our over pudding and serve immediately. Per sugar serving: 164 cal.,
0.1g fat (0%), 0mg chol., 0g fiber, 7g pro., 35g carb., 81mg sod. Per
S&L serving: 115 cal., 22g carb. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95
Source from luhu.jp
Add 1/2 c sugar and boiling water. Stir to dissolve gelatin. Add
lemon peel and juice, mixing well. Refrigerate until consistency of
unbeaten egg whites, about 1 hour. Beat egg whites until foamy.
Gradually add remaining sugar, beating after each addition. continue
beating until soft peaks form. Beat gelatin mixture until foamy. With
a rubber spatula, Gently fold beaten egg whites into gelatin mixture
until well combined. Turn mixture into a 1-qt. mold; refrigerate
until firm, several hours or overnight. Meanwhile make custard sauce.
To unmold: Run small spatula around edge of mold. Invert over serving
platter; shake gently to release. If necessary, place a hot damp
dishcloth over the mold; shake again to release. Serve with custard
sauce. Sauce: Heat milk in top of double boiler, over direct heat,
until bubbles form aroud edge of pan. In a small bowl, lightly beat
Egg Beaters and sugar. Gradually add hot milk, beating constantly.
Return to double boiler. Cook over hot, not boiling water, unti a
thin coating forms on metal spoon, 8-10 minutes. Stir in vanilla.
Strain into a small bowl. Refrigerate, covered, until well chilled.
our over pudding and serve immediately. Per sugar serving: 164 cal.,
0.1g fat (0%), 0mg chol., 0g fiber, 7g pro., 35g carb., 81mg sod. Per
S&L serving: 115 cal., 22g carb. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95
Source from luhu.jp