Recipe - Lemon Pudding Sauce

4 teaspoon Cornstarch (try 2 tbsp)
1 cup Water
Peel of 1 lemon, grated
One fourth cup Lemon juice
1 Egg
2 teaspoon Margarine or butter
8 teaspoon Sugar, Aspertame substitute

Combine cornstarch, water, lemon peel and lemon juice in a small heavy
saucepan. Beat in egg. Cook over medium heat, stirring constantly
until thickened and clear. Stir in margarine and sweetener.

WHOLE RECIPE: 20 g carbohydrate, 10 g protein, 10 g fat (210
calories) Source: Choice Cooking, Canadian Diabetes Association 1986
Real sugar add 48 calories & 12.4 grams carbohydrate per extra Tb.
Cornstarch add 29 calories & 7 grams carbohydrate per extra Tb. Egg
~ subtract 1 medfat meat exchange if not used. Adjust for the number
of servings.

Note: original recipe is for a sauce, try 2 tbsp cornstarch and
divide among 3 dishes for a pudding/pie filling with one crumbled
graham cracker and a shake of cinnamon in the bottom of each dish.

EGGLESS: 1 or 2 extra tsp. cornstarch (5 tsp or 2 tb.) would likely
thicken the sauce without the egg. 1 tsp. cornstarch plus 3 tb.
liquid is given as an equivalent to 1 whole egg in the book called
Substituting Ingredients.

Lemon Sauce may be served with cake, gingerbread, and crisp meringues
with strawberries or other fruit (Pavlova is the common name in
Australian cookbooks).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip