Serves: 4
Total Calories: 11
Here's a free dessert! It's courtesy of The Art of Cooking for the Diabetic, by Katharine Middleton and Mary Abbott Hess (Contemporary Books, 1978).
1. Soak gelatin in cold water. Meanwhile, combine lemon zest, juice, and boiling water in a bowl. Add softened gelatin and sweetener mix well. Chill until it is the consistency of unbeaten egg whites.
2. Add unbeaten egg whites, vanilla extract, and lemon extract. Beat with a rotary beater until it is very fluffy and holds its shape. Pile into 6 parfait glasses. Top with a little extra grated lemon zest.
Food exchanges per serving: FREE up to 2 cups
This Lemon Snow Pudding recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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