Lemon cream

Low calorie desert

Lemon cream

Recipe for 4 servings (80 Kcal / serving )

20 min preparation time - 20 min cooking time

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

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.

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