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Lemon Sauce

Diabetic.Foodie's picture
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Saccharin/Acesulfame k sugar substitute 6 Ounce (6 Packages)
  Egg/Equivalent egg substitute 1 Large
  Cornstarch 1 Teaspoon
  Water 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Aspartame sweetener 1 Teaspoon

Combine the lemonjuice and saccharin or acesulfame-K in a saucepan over medium heat.
Bring to a simmer.
In a medium mixing bowl, beat the egg.
Using a fork, blend together the cornstarch and water in a cup.
Add this to the egg.
Add a small amount of the lemonjuice mixture to the egg mixture.
Now put this into the saucepan with the remaining lemon mixture.
Cook over medium heat, stirring constantly until thickened.
Remove from heat.
Stir in the vanilla and aspartame.

Recipe Summary

Side Dish

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