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Lemon Soufletta – from Heather
Makes 8 servings. Per serving: 80 calories; 10.8 grams carbohydrates; 0.1 grams fiber
1-2/3 cups water
1/3 cup quick-cooking tapioca
2/3 cup Splenda
1/4 tsp. salt
2 Tbsp. butter
1/3 cup lemon juice
1 tsp. lemon rind
3 eggs, separated
Preheat oven to 350 degrees. Combine water, tapioca, Splenda and salt
and mix well. Heat to boiling, stirring constantly. Remove from heat immediately.
Stir in butter, lemon juice and rind. Cool slightly. Beat egg yolks until
thick and lemon coloured. Add to tapioca. Beat egg whites until stiff,
but not dry; fold into mixture. Turn into a greased baking dish, place
in a pan of hot water and bake for 50 to 60 minutes or until firm.