You are here

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

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 350 Calories from Fat 49

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 71.7 mg3%

Total Carbohydrates 104 g34.6%

Dietary Fiber 4.6 g18.5%

Sugars 67.3 g

Protein 7 g14.3%

Vitamin A 5.2% Vitamin C 62.3%

Calcium 4.8% Iron 9.2%

*Based on a 2000 Calorie diet

Lemon Sauce Recipe