|Amount||Measure||Ingredient -- Preparation Method|
|1/3||cup||fresh lemon juice|
|3/4||cup||2% low-fat milk|
|To make the lemon snow mix sugar and cornstarch together in a saucepan. Gradually stir in water.
Add lemon juice and zest and bring to a boil stirring constantly. Reduce heat and cook for two minutes stirring constantly. Cool to lukewarm.
Beat egg whites until stiff but not dry.
Slowly add lemon mixture to egg whites.
Pour into serving dishes or bowl and chill several hours or overnight.
To make the custard scald milk in the top of a double boiler.
Beat egg whites in a small bowl with the sugar and salt.
Pour 1/4 of the hot milk into egg yolk mixture.
Pour egg yolk mixture into remaining milk in double boiler.
Cook over simmering water stirring constantly until mixture coats a metal spoon about 10 minutes. Stir in vanilla. Cool.
Serve custard over lemon snow.
Makes 6 servings
|Per Serving: 167 Calories; 3g Fat (16.8% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.|