Snowing Lemons

Sometimes favorite old family recipes are the best. But sometimes the old recipes can be high in fat and cholesterol.

This recipe for Lemon Snow is one I haven’t made in many years. It originally called for whole milk and eggs; I lightened it by using nonfat milk and egg substitute.

The result is a wonderfully sweet but light dessert with a fluffy top and custard bottom.

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Lemon Snow

Active Work Time: 15 minutes * Total Preparation Time: 50 minutes

1/4 cup flour

1/4 teaspoon salt

1 cup sugar

6 tablespoons egg substitute

1/4 cup lemon juice

1 1/2 cups nonfat milk

1 tablespoon grated lemon zest

3 egg whites, beaten until stiff

* Sift together flour, salt and sugar.

* Beat egg substitute until light and fluffy. Stir in lemon juice, milk and lemon zest.

* Stir liquid ingredients into dry ingredients just until blended. Fold in stiffly beaten egg whites. Pour into 8-inch-square pan. Set baking pan in larger pan of hot water. Bake at 325 degrees until knife inserted in center comes out clean, 35 to 40 minutes. Serve warm.

9 servings. Each serving: 125 calories; 120 mg sodium; 1 mg cholesterol; 0 fat; 28 grams carbohydrates; 4 grams protein; 0.01 gram fiber.