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Lemon Pudding Sauce

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Description Edit

Lemon sauce may be served with cake, gingerbread, and crisp meringues with strawberries or other fruit (pavlova is the common name in Australian cookbooks).

  • Source: Choice Cooking, Canadian Diabetes Association 1986

Ingredients Edit

Directions Edit

  1. Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
  2. Beat in egg.
  3. Cook over medium heat, stirring constantly until thickened and clear.
  4. Stir in margarine and sweetener.

Notes Edit

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.

Nutrtional information Edit

Whole recipe:

  • 20 g carbohydrate, 10 g protein, 10 g fat (210 calories) real sugar
  • add 48 calories and 12.4 grams carbohydrate per extra tbsp cornstarch
  • add 29 calories and 7 grams carbohydrate per extra tbsp egg
  • subtract 1 med-fat meat exchange if not used.
  • adjust for the number of servings.

Eggless:

  • 1 or 2 extra tsp cornstarch (5 tsp or 2 tbsp).
  • Would likely thicken the sauce without the egg.
  • 1 tsp cornstarch plus 3 tbsp liquid is given as an equivalent to 1 whole egg in the book called substituting ingredients.

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