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Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.
Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.
Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth.
Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.
Total carbohydrate: 9 g
Cholesterol: 3 mg
Dietary fiber: Trace
Monounsaturated fat: Trace
Protein: 9 g
Saturated fat: Trace
Serving size: 1/8 of cake
Sodium: 252 mg
Total fat: 1 g
Dairy foods (low-fat or fat-free): 1/2
Meat and meat substitutes: 1
Sweets, desserts and other carbohydrates: 1/2
Protein and dairy: 1/2
Last Updated May 6, 2015