MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon Pudding Sauce
  Categories: Diabetic, Desserts, Low-fat/cal
       Yield: 1 servings
  
       4 ts Cornstarch (try 2 tbsp)             1    Egg
       1 c  Water                               2 ts Margarine or butter
            Peel of 1 lemon, grated             8 ts Sugar, Aspertame substitute
     1/4 c  Lemon juice                    
  
   Combine cornstarch, water, lemon peel and lemon juice in a small heavy
   saucepan.  Beat in egg.  Cook over medium heat, stirring constantly
   until thickened and clear.  Stir in margarine and sweetener.
   
   WHOLE RECIPE:  20 g carbohydrate, 10 g protein, 10 g fat (210
   calories) Source:  Choice Cooking, Canadian Diabetes Association 1986
   Real sugar - add 48 calories & 12.4 grams carbohydrate per extra Tb.
   Cornstarch - add 29 calories & 7 grams carbohydrate per extra Tb. Egg
   ~ subtract 1 med-fat meat exchange if not used. Adjust for the number
   of servings.
   
   Note:  original recipe is for a sauce, try 2 tbsp cornstarch and
   divide among 3 dishes for a pudding/pie filling with one crumbled
   graham cracker and a shake of cinnamon in the bottom of each dish.
   
   EGGLESS:  1 or 2 extra tsp. cornstarch (5 tsp or 2 tb.) would likely
   thicken the sauce without the egg.  1 tsp. cornstarch plus 3 tb.
   liquid is given as an equivalent to 1 whole egg in the book called
   Substituting Ingredients.
   
   Lemon Sauce may be served with cake, gingerbread, and crisp meringues
   with strawberries or other fruit (Pavlova is the common name in
   Australian cookbooks).
  
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