Best Lemonlime Snow Pudding Wcustard Sauce Recipes

Lemon Snow Pudding image

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups water
Juice of 1 large lemon (1/4 cup)
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
3 large egg whites
CUSTARD SAUCE:
3 large egg yolks
1/8 teaspoon salt
1/2 cup sugar
1 cup whole milk, scalded and cooled
1 teaspoon vanilla extract

Steps:

In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

Nutrition Facts :

Lemon/Lime Snow Pudding w/Custard Sauce image

Number Of Ingredients 17

1 envelope unflavored jello
1/4 cup water cold
1 cup water boiling
2/3 cup splenda
1/4 cup lemon juice fresh or lime
1 teaspoon lemon peel finely grated or lime rind
2 eggs white stiffly beaten
* Part two.
2 eggs yolk
1/4 cup splenda
1 tablespoon almond flour
1/8 teaspoon salt
1 cup heavy cream
1 teaspoon lemon juice fresh
1/4 teaspoon vanilla extract
1 teaspoon butter
Coarsely grated lemon rind or thin slices of lime

Steps:

1. Soak gelatin in 1/4 cup cold water for 5 minutes add 1 cup boiling water and stir until gelatin is dissolved. Add splenda, lemon or lime juice, and rind. Mix well and refrigerate until syrupy. Beat until frothy fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat 3 minutes at medium speed. 2. Chill. Prepare Custard Sauce.Custard Sauce:*Beat yolks add splenda, flour, and salt. Stir in heavy cream. In a saucepan over medium heat, cook until sauce begins to thicken, stirring constantly. Add lemon juice, vanilla, and butter beat 1 minute with a wire whisk. Cover and chill.To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate with coarsely grated lemon rind or thin slices of lime.

Nutrition Facts : Nutritional Facts Serves