Lemon Cream

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Lemon Cream

Prep Time: 20 minutes

 

 

Ingredients

 

1/4 cup sugar

1 envelope unflavored gelatin

1-1/2 cups water

2 slightly beaten eggs

1 tablespoon finely shredded lemon peel

1/3 cup lemon juice

1/2 of an 8-ounce container frozen light whipped

dessert topping, thawed

Lemon peel strips (optional)

 

Directions:

 

1. In a medium saucepan combine the sugar and gelatin;

stir in water. Cook and stir over medium heat until

mixture bubbles and gelatin is dissolved. Gradually

stir about half of the gelatin mixture into the

slightly beaten eggs. Return the mixture to the

saucepan. Cook, stirring constantly, over low heat for

2 to 3 minutes or until slightly thickened.

2. Transfer to a medium bowl. Stir in the shredded

lemon peel and lemon juice. Chill in ice water about

20 minutes or just until the mixture thickens

slightly, stirring occasionally.

3. Fold the whipped topping into the lemon mixture.

Chill again in ice water about 15 minutes or just

until mixture mounds, stirring occasionally.

4. Spoon into individual dessert dishes or souffle

dishes. Cover and chill at least 2 hours or until set.

If desired, garnish with lemon peel strips. Makes six

1/2-cup servings.

 

Nutritional facts per serving

 

calories: 107 , total fat: 4g , saturated fat: 3g ,

cholesterol: 71mg , sodium: 37mg , carbohydrate: 15g ,

fiber: 0g , protein: 3g , vitamin C: 13% , calcium: 2%

, iron: 2% , starch: 1diabetic exchange , fat:

..5diabetic exchange

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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