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Honey and Lemon Carrageen Pudding

 

132

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

120

min

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

Ingredients

1/2 cup carrageen
dried
*
2 tablespoons honey
1 x lemon juice
*
1 x lemon zest
grated
*
1 each egg whites
beaten stiff
*
150 millilitres heavy whipping cream
whipped

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

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 15878% of calories 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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