| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Latimes3 | 4 | servings | |
INGREDIENTS
| 1 | pk | Firm low-fat tofu – (12.3 oz); drained |
| 1 | tb | Lemon juice |
| 1 | tb | Fresh grated lemon zest |
| 2 | Egg whites | |
| (or 1/4 cup sterilized egg whites) | ||
| 1/4 | c | Sugar |
| Fresh grated lemon zest |
INSTRUCTIONS
Beat tofu in food processor or electric mixer until smooth and fluffy, about 2 minutes. Beat in lemon juice and lemon zest. Beat egg whites to soft peaks in large bowl using whisk or electric mixer. (Note that the egg whites are not cooked; to be absolutely safe, use sterilized egg whites instead.) Gradually beat in sugar and continue beating until stiff peaks form. Fold tofu mixture into egg whites. Spoon into serving dishes. Garnish with grated lemon zest if desired. This pudding can be made up to a day in advance and stored, covered, in the refrigerator until ready to use. Makes about 3 cups or 4 servings. Each serving: 93 calories; 97 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 7 grams protein; 0 fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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