| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
4 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Buttermilk; (skim or low-fat) |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Egg substitute |
| 1/3 |
c |
Lemon juice |
| 2 |
tb |
Butter Buds; liquid form |
| 2 |
ts |
Grated lemon rind |
| 8 |
sl |
(1/2-inch) French bread; cut into 1-inch squares |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Grated lemon rind |
INSTRUCTIONS
LEMON SAUCE
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray. Set
aside. Combine all ingredients, except for the bread cubes, in a large
mixing bowl. Add the breadcubes and toss to mix well. Let stand 1 hour.
Spoon the mixture into the baking dish and bake for 50-55 minutes or until
the pudding is set. Serve warm or at room temperature with LEMON SAUCE.
2.5 grams fat per 1 cup serving
LEMON SAUCE: In a sm. heavy saucepan, combine and whisk first two
ingredients. Gradually add 1 1/4 c of water and the lemon juice. Set over
medium heat, bring to a boil, reduce heat, and cook, stirring constantly,
until the sauce has thickened and is clear, about 2-3 min. Remove from
heat, cool, and stir in the lemon rind.
Serve over puddings or any dessert.
The sauce may be stored tightly covered up to 1 week in the refrigerator.
MAKES-1 1/2cups.
Recipe from-"More! So Fat, Low Fat, No Fat."
Posted to recipelu-digest by Abtaxel <Abtaxel@aol.com> on Mar 12, 1998
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