Snow Pudding: Has anyone tried this??
This sounds great, but I have never heard of it before.
Snow pudding is light, delicious, and has almost no carbs, fat, or calories. One of my favorite special desserts as a child, only without the sugar. Traditionally served with custard sauce. Raspberry sauce is good, too. You can also substitute lime juice for the lemon, or use some of each.
INGREDIENTS:
1 Tablespoon plain gelatin powder with 1/4 cup cold water
1 C boiling water
Artificial sweetener to equal a cup of sugar
1/4 cup lemon juice
3 egg whites
PREPARATION:
1. Mix the gelatin with the cold water.
2. Add boiling water and stir to dissolve.
3. Add sweetener and lemon juice. Put in refrigerator to cool, stirring every 10 minutes or so, until it begins to thicken (this could take up to an hour).
My mother's recipe says the spoon should "leave a trail" when you stir it, but if the mixture is obviously thickening, it works.
4. With mixer on high, beat gelatin mixture until fully frothy, 1-2 minutes. A whisk attachment helps. You can use a regular whisk, but be prepared for some arm exercise!
5. Add egg whites and beat until stiff (soft peaks are good enough if they hold their shape fairly well). This might be another 2-5 minutes, so keep checking. Leave in bowl or transfer to another bowl or mold. Refrigerate - you can serve it any time, but it will set up well in about 15 minutes.
Serve with custard sauce, or defrost some frozen raspberries and sweeten to taste - this makes a nice sauce.
Nutritional Analysis:Each of 8 servings has (drum roll) about half a gram of carb and 11 calories. Raspberry sauce made from 1/4 cup frozen raspberries (no sugar added) adds 2 grams usable carbs and 2 grams fiber. Custard sauce adds about the same.
SUGAR-FREE CUSTARD SAUCE
This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg!
INGREDIENTS:
3 egg yolks
3/4 milk and 1/4 cup cream or 1 cup milk
1/4 t vanilla
1/8 t salt
Artificial sweetener to equal 2 T sugar
PREPARATION:
1) Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. I do it in the microwave.
2) Add the vanilla, sweetener, and salt to the milk.
3) Beat the egg yolks.
Add a little of the milk and mix well (this is called "tempering" the eggs so they don't cook). Repeat, adding a little more milk so you gradually bring the eggs up to temperature.
4) Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl. Add milk and egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a spoon. Refrigerate.
Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
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