Curleytop
08-13-2005, 12:06 PM
Came across this recipe while searching my CL. It has saccharine and sugar in the ingredients is this correct???
* Exported from MasterCook *
Baked Lemon Pudding
Recipe By :Cooking Light, June 1994, page 96
Serving Size : 4 Preparation Time :0:15
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks
1 cup skim milk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon margarine -- melted
2/3 cup sugar -- divided
5 tablespoons saccharin
1/4 teaspoon baking powder
1/8 teaspoon salt
2 egg whites
Vegetable cooking spray
Beat egg yolks at high speed of an electric mixer until thick and pale (about 2 minutes). Gradually add skim milk, lemon rind, lemon juice, and melted margarine; beat well.
Combine 1/3 cup sugar, flour, and next 2 ingredients. Add flour mixture to egg yolk mixture, and beat well.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
Pour mixture into a 1-quart casserole coated with cooking spray, and place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch.
Bake at 375 degrees for 45 minutes or until top is set. Remove dish from water, and serve warm. Yield: 4 servings (serving size: 1 cup).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 6g Fat (19.8% calories from fat); 5g Protein; 45g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates.
NOTES : This World War II-era recipe was created because rationing left many ingredients in short supply, according to Rita Murphy, of Scottsdale, Arizona.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Baked Lemon Pudding
Recipe By :Cooking Light, June 1994, page 96
Serving Size : 4 Preparation Time :0:15
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks
1 cup skim milk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon margarine -- melted
2/3 cup sugar -- divided
5 tablespoons saccharin
1/4 teaspoon baking powder
1/8 teaspoon salt
2 egg whites
Vegetable cooking spray
Beat egg yolks at high speed of an electric mixer until thick and pale (about 2 minutes). Gradually add skim milk, lemon rind, lemon juice, and melted margarine; beat well.
Combine 1/3 cup sugar, flour, and next 2 ingredients. Add flour mixture to egg yolk mixture, and beat well.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
Pour mixture into a 1-quart casserole coated with cooking spray, and place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch.
Bake at 375 degrees for 45 minutes or until top is set. Remove dish from water, and serve warm. Yield: 4 servings (serving size: 1 cup).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 6g Fat (19.8% calories from fat); 5g Protein; 45g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates.
NOTES : This World War II-era recipe was created because rationing left many ingredients in short supply, according to Rita Murphy, of Scottsdale, Arizona.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0