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Honey & Lemon Carrageen Pudding

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

120 min
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup carrageen
dried
*
2 tablespoons honey
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1 x lemon juice
* Camera
1 x lemon zest
grated
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1 each egg whites
beaten stiff
* Camera
150 millilitres heavy whipping cream
whipped
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Ingredients

Amount Measure Ingredient Features
118 ml carrageen
dried
*
3E+1 ml honey
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1 x lemon juice
* Camera
1 x lemon zest
grated
* Camera
1 each egg whites
beaten stiff
* Camera
1.5E+2 millilitres heavy whipping cream
whipped
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Directions

Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid.

Put into 600 millilitres fresh water with the honey, lemon juice and rind.

Bring to a boil and simmer for 25 to 30 minutes.

Strain and discard the carrageen, and let the liquid cool slightly.

Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid.

Pour into a greased mold and chill.

Note: Carrageen can be found in health food stores.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 15878% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 14mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 11% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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