This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Lemon Pudding
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- #8988
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup sugar
2 teaspoons melted butter
2 egg yolks, beaten lightly
1 lemon, grated rind (zest) and juice only
1/4 cup cornstarch
1 cup milk
2 egg whites, beaten to stiff peaks
directions
Cream sugar and butter. Beat egg yolks lightly, adding juice and a little grated rind of lemon. Combine egg mixture with creamed mixture.
Combine 1/4 cup cornstarch with a little of the milk to dissolve it. Add remaining milk, stirring in well. Beat egg whites to stiff peaks and fold in.
Pour mixture into a lightly greased 2 quart Pyrex casserole dish. Place casserole in pan with hot water.
Bake at 375 degrees F. for 30 - 45 minutes. Top should be light brown when done.
added by
ssmnita
nutrition data
255 calories, 5 grams fat, 50 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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