Lemon snow pudding with custard sauce - butter busters^

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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

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