Annette
09-20-2000, 09:05 AM
1 c. water
1 egg (2)
1 c. Splenda (2)
3 Tbs. cornstarch (3)
1/3 c. lemon juice (1)
zest of one lemon
1 c. non-fat sour cream (2)
Lite Cool Whip
Combine all but sour cream and cool whip in a saucepan. Cook, stirring until mixture comes to a boil and thickens. Pour into a bowl, place plastic wrap on pudding surface and cool for at least one hour in refrig. Whisk in sour cream and pour into 4 custard cups or a baked pie crust. Before serving top with cool whip.
I choose not to use the crust and added points. I spread each pudding with 1/4c. cool whip and this brings the count for each portion to 4. A dessert we enjoy very much.
The original recipe calls for milk instead of the cup of water. Good this way also but adds an extra 2 pts if using skim.
1 egg (2)
1 c. Splenda (2)
3 Tbs. cornstarch (3)
1/3 c. lemon juice (1)
zest of one lemon
1 c. non-fat sour cream (2)
Lite Cool Whip
Combine all but sour cream and cool whip in a saucepan. Cook, stirring until mixture comes to a boil and thickens. Pour into a bowl, place plastic wrap on pudding surface and cool for at least one hour in refrig. Whisk in sour cream and pour into 4 custard cups or a baked pie crust. Before serving top with cool whip.
I choose not to use the crust and added points. I spread each pudding with 1/4c. cool whip and this brings the count for each portion to 4. A dessert we enjoy very much.
The original recipe calls for milk instead of the cup of water. Good this way also but adds an extra 2 pts if using skim.