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Date product posted
Sat November 13, 2004
3 Tablespoons butter
liquid Splenda equivalent to 1 cup sugar
1/4 cup carbquick
2 Tablespoons grated lemon peel
1/4 cup lemon juice
3/4 cup heavy cream
3/4 cup water
1/4 teaspoon salt
How To Prepare:
Preheat oven to 325F.
Cream butter, half of sweetener and Carbquik. Add egg yolks; beat well. Stir in lemon rind, juice cream and water. Add salt to egg whites and beat until stiff. Gradually beat in remaining sweetener. Fold beaten whites into lemon mixture. Pour into 1 1/2 quart buttered baking dish; set dish in a shallow pan containing boiling water. Bake for 1 hour. Cool.
KI (using total carbs) = 2.15
KI (using 'net' carbs) = 2.88 Of course, you can use a higher ratio of cream to water to bring the KI up even further!
Number of Servings:
Carbs per serving - include all nutritional information if known:
205 Calories; 20g Fat (82.8% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 150mg Cholesterol; 220mg Sodium
Effort (Easy, Average, Difficult):
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