Low calorie desert
Lemon cream recipe
Recipe for 4 servings (80 Kcal / serving)
Preparation time
20 min
Cooking time
20 min
Ingredients
- 1/4 l (25 cl) of water
- 10 g of cornstarch
- 2 egg whites
- 3 whole eggs
- The juice from 2 limes or lemons if you only have those (prefer seasonal fruits)
- Sweetener*
- 1 pinch of salt
Preparation
Heat the water
Wash and peal the lemons to obtain thin stripes which will serve as decoration
Mix the egg yolks, the lemon juice and the starch
When the water boils, pour it slowly on that preparation
Put it all in a pot and cook the cream at medium heat, stirring constantly to make it thicken
When the cream is boiling, remove from the stove, let it cool to room temperature then put it in the fridge
Beat the egg whites until stiff with a pinch of salt and add them delicately to the cream
Add the sweetener
Put in some ramekins or some bowls
Decorate with the lemon stripes
Put them in the fridge to serve cold
* Use the thermostable sweetener if it’s used for cooking. If you do not wish to use a sweetener, you can use fructose sugar (400 kcal for 100 g ) or agave powder ( 392 kcal for 100 g ). They have a stronger sweetening power for a lower amount used so they are less caloric.
