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Honey and Lemon Carrageen Pudding

Honey and Lemon Carrageen Pudding

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Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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Prep
30 min.		 Cook
30 min.		 Ready In
120 min.
     4 servings

Nutrition Facts

Serving Size 47g
Amount per Serving
Calories 15878% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0.0g
Cholesterol 51mg 17%
Sodium 14mg 1%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 0%
Sugars 9g
Protein 1g
Vitamin A 11% • Vitamin C 0%
Calcium 2% • Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1/2cup carrageen dried*
2tablespoons honeyVideo
1x lemon juice *
1x lemon zest grated*
1each egg white beaten stiff*
150millilitres heavy whipping cream whipped
* Nutrition Facts

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 25-30 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.

First published: last updated: 2012-05-06

 
 
 
 
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