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Tangy Lemon Pudding
Serves 8
Ingredients
1/2 cup SPLENDA®Low Calorie Sweetener Granular
Grated rind 2 large lemons
250g light sour cream
2 eggs
1-cup self-raising flour
1 tbs citrus liqueur, optional
- Combine SPLENDA® Granular with lemon rind and sour cream. Beat in eggs one at a time then gently stir in flour.
- Lightly grease a 5-6 cup pudding basin and spoon mixture into basin. Place a sheet of baking paper over the basin and then a sheet of foil.
- Secure both layers tightly with a string, then fold all the edges over tightly to seal the basin. Place a saucer in the base of a large saucepan and fill with enough water to reach half way up sides of the basin. Cover pan and bring water to the boil. Reduce heat and simmer just on boiling point for 1 1/2 hours or until pudding is firm.
- Remove pudding from the basin and immediately pour over the liqueur.
- Serve warm with a custard made with SPLENDA® Granular.
| Carbohydrate | g | 16 |
| Energy | kJ | 670 |
| Fat | g | 8 |
| Protein | g | 5 |
| Sodium | mg | 157 |
| Fibre | g | 1 |
| Saturated Fat | g | 5 |
| Sugars | g | 3 |
This recipe, when compared with a traditional recipe has a 37% reduction in kilojoules, a 41% reduction in carbohydrate and 83% reduction in sugars.
RECIPE TIPS
- Any other citrus may be used in this recipe.
- Some citrus liqueurs are Cointreau, Grand Marnier, Triple Sec. Extra lemon juice may be used instead of liqueur.
