LEMON SCHAUM TORTE
4 egg whites
1/4 tsp. cream of tarter
1/2 cup Splenda granular
4 egg yolks
1/4 cup Splenda granular
3 tablespooons lemon juice(from real lemons, not the kind in bottles)
2 teaspoons lemon rind, grated
1 cup whipping cream
preheat oven to 275 F. Beat egg whites until frothy, then add cream of tartar and beat until egg whites are stiff. Make sure your bowl and beaters are cold. Gradually beat in Splenda. Beat until egg whites are glossy. Spread in a large 10 inch well greased and floured pie tin. Bake for 20 minutes. Then raise your temperature to 300 F. and bake another 40 minutes. Cool in oven. Beat egg yolks until thick; add sugar, then add lemon juice and lemon rind. Cook in double boiler until thick; cool. Whip cream and spread 1/2 of cream over meringue. Cover with lemon mixture. Then top with remaining whipped cream. Decorate top with lemon slices. Cool for 12 to 25 hours. serves 8; 4 carbs. Variation: use sliced strawberries (mixed with some Splenda) instead of the lemon filling. Strawberries will add about 4 extra carbs per serving.
Tip: To make this in a 13 by 9 pan, simply double the recipe
Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
4 egg whites
1/4 tsp. cream of tarter
1/2 cup Splenda granular
4 egg yolks
1/4 cup Splenda granular
3 tablespooons lemon juice(from real lemons, not the kind in bottles)
2 teaspoons lemon rind, grated
1 cup whipping cream
preheat oven to 275 F. Beat egg whites until frothy, then add cream of tartar and beat until egg whites are stiff. Make sure your bowl and beaters are cold. Gradually beat in Splenda. Beat until egg whites are glossy. Spread in a large 10 inch well greased and floured pie tin. Bake for 20 minutes. Then raise your temperature to 300 F. and bake another 40 minutes. Cool in oven. Beat egg yolks until thick; add sugar, then add lemon juice and lemon rind. Cook in double boiler until thick; cool. Whip cream and spread 1/2 of cream over meringue. Cover with lemon mixture. Then top with remaining whipped cream. Decorate top with lemon slices. Cool for 12 to 25 hours. serves 8; 4 carbs. Variation: use sliced strawberries (mixed with some Splenda) instead of the lemon filling. Strawberries will add about 4 extra carbs per serving.
Tip: To make this in a 13 by 9 pan, simply double the recipe
Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
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