Lemon Egg Fluff Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Unflavored gelatin3 Ounce (3 Envelopes)
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon (Few Grains)
 Water1 Cup (16 tbs)
 Egg yolks10 , beaten
 Frozen lemonade concentrate6 Ounce, thawed (1 Can)
 Egg whites10
 Cherry cinnamon sauce2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1393 Calories from Fat 363

% Daily Value*

Total Fat 40 g62.1%

Saturated Fat 14.4 g71.9%

Trans Fat 0 g

Cholesterol 1850.9 mg

Sodium 1205.8 mg50.2%

Total Carbohydrates 137 g45.6%

Dietary Fiber 0 g

Sugars 128.4 g

Protein 128 g256.4%

Vitamin A 43.3% Vitamin C

Calcium 26.2% Iron 29.4%

*Based on a 2000 Calorie diet

Directions

1. Thoroughly blend gelatin, sugar, and salt in a heavy saucepan. Mix in water. Stir over low heat until gelatin is dissolved.
2. Gradually add a small amount of hot gelatin mixture to egg yolks, stirring constantly. Blend into mixture in saucepan; cook and stir 2 minutes without boiling.
3. Remove from heat. Stir in lemonade concentrate. Chill until mixture is slightly thickened.
4. Beat egg whites until frothy. Gradually add sugar, continuing to beat until stiff peaks are formed; fold in gelatin mixture. Turn into a 2 1/2-quart tower mold and chill until firm.
5. Unmold onto a chilled serving plate and serve with sauce.
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