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Add a photoServings: 4
Ingredients
- 1/3 c. Sugar
- 2 Tbsp. Cornstarch
- 3/4 c. 1% lowfat milk
- 1/2 c. Egg substitute
- 2 tsp Grated lemon rind
- 2 Tbsp. Lemon juice
- 1/2 c. Reduced fat lowfat sour cream
- 1 pt Ripe strawberries, hulled and sliced
- Â Â Lemon peel, garnish
Directions
- Have ready 4 parfait or possibly wine glasses, each with at least 1-c. capacity.
- Mix sugar and cornstarch in a small saucepan. Whisk in lowfat milk till smooth.
- Whisk over medium heat till boiling. Continue whisking and boiling till thick as paste, 1-2 min. Remove from heat. Pour egg substitute into a 2-c. glass measure. Whisk in 1/3 the warm lowfat milk mix, then pour it back into the saucepan. Do not return to heat, but whisk till smooth and thick as pudding.
- Whisk in lemon peel and juice. Cover surface directly with plastic wrap to keep a skin from forming. Chill 1/2 hour. Stir in lowfat sour cream.
- Fill glasses, alternating lemon cream and strawberries. Cover and refrigerateat least 1 1/2 hrs or possibly up to 12 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 65 | 31% |
| Total Fat 7.41g | 9% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 100mg | 4% |
| Potassium 353mg | 10% |
| Total Carbs 30.89g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 24.57g | 16% |
| Protein 6.52g | 10% |
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