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Lemon Freeze

Western.Chefs's picture
  Whole wheat cereal flakes 3⁄4 Cup (12 tbs), crushed
  Eggs 3 , separated
  Granulated sugar 1⁄2 Cup (8 tbs)
  Light cream 1 Cup (16 tbs)
  Lemon rind 1 Tablespoon, grated
  Lemon juice 1⁄4 Cup (4 tbs)

Thoroughly grease one of the freezing trays of an automatic refrigerator.
Coat sides and bottom well with a little more than half of the whole wheat cereal flakes which have been finely crushed with a rolling pin.
Beat egg whites until stiff enough to peak.
Gradually add sugar, while beating until stiff and glossy.
Beat egg yolks until thick and lemon colored, then fold into egg white mixture.
Combine cream, lemon rind and lemon juice in a well chilled bowl.
Whip with a well chilled egg beater until stiff.
Fold into egg mixture.
Pour into freezing tray.
Sprinkle remaining crushed whole-wheat cereal flakes on top.
Freeze with cold control at coldest setting until firm.
Cut into squares or slices for serving.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1428 Calories from Fat 796

% Daily Value*

Total Fat 90 g138.6%

Saturated Fat 51.1 g255.3%

Trans Fat 0 g

Cholesterol 900.9 mg300.3%

Sodium 499.4 mg20.8%

Total Carbohydrates 138 g46.1%

Dietary Fiber 4.6 g18.6%

Sugars 107.2 g

Protein 27 g54.7%

Vitamin A 73% Vitamin C 90.8%

Calcium 28.9% Iron 58.2%

*Based on a 2000 Calorie diet


Lemon Freeze Recipe