Lemon snow pudding with custard sauce - butter busters^
6 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pk unflavored gelatin |
| ½ | cup | Cold water |
| ¾ | cup | Sugar |
| OR | ||
| ½ | cup | Sugar |
| AND | ||
| 1 | cup | Skim milk |
| ½ | cup | Egg Beaters |
| 3 | eaches | Tb sugar |
| OR | ||
| 3 | eaches | Pk Sweet & Low |
| ¾ | cup | Boiling water |
| 1 | teaspoon | Grated lemon peel |
| ¼ | cup | Lemon juice |
| 3 | eaches | Egg whites |
| 1½ | each | Tb sugar |
| AND | ||
| 1½ | each | Pk Sweet 'n Low |
| ½ | teaspoon | Vanilla extract |
Directions
CUSTARD SAUCE
In a large bowl, sprinkle gelatin over ½ c cold water to soften.
Add ½ 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