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Lemon Filling

Diabetic.Foodie's picture
  Cornstarch 1 Teaspoon
  Water 2 Teaspoon
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Acesulfame k 7
  Egg substitute 1⁄4 Cup (4 tbs)
  Vanilla extract 2 Teaspoon

Put the cornstarch and water into a small saucepan and mix to dissolve the cornstarch.
Add the lemon juice and acesulfame-K.
Cook gently, stirring constantly until the mixture thickens.
In another pan, heat the egg substitute.
Spoon some of the lemon mixture into the eggs.
Mix well.
Now combine in the rest of the lemon mixture and the vanilla extract.
Cook over low heat for a minute or two.

Recipe Summary

Fruit Dessert

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 164 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 121.6 mg5.1%

Total Carbohydrates 15 g4.9%

Dietary Fiber 0.37 g1.5%

Sugars 5.1 g

Protein 7 g14.2%

Vitamin A 3% Vitamin C 62.8%

Calcium 5.1% Iron 6.9%

*Based on a 2000 Calorie diet

Lemon Filling Recipe