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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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