| 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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