Serves: 8
Total Calories: 141
1. Soak gelatin in 1/4 cup cold water for 5 minutes add 1 cup boiling water and stir until gelatin is dissolved. Add splenda, lemon or lime juice, and rind. Mix well and refrigerate until syrupy. Beat until frothy fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat 3 minutes at medium speed.
2. Chill. Prepare Custard Sauce.
Custard Sauce:
*Beat yolks add splenda, flour, and salt. Stir in heavy cream. In a saucepan over medium heat, cook until sauce begins to thicken, stirring constantly. Add lemon juice, vanilla, and butter beat 1 minute with a wire whisk. Cover and chill.
To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate with coarsely grated lemon rind or thin slices of lime.
This Lemon/Lime Snow Pudding w/Custard Sauce recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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