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Love lemon? This delightful dessert from Dolly Jones of Highland, Indiana is sure to satisfy. "This recipe is a favorite from my mother's church cookbook," notes Dolly. The sherbet-gelatin mixture, with little flecks of lemon peel, is light and creamy. With a dollop of reduced-fat whipped topping, the fast-to-fix cups are attractive enough to serve guests.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup with 1 tablespoon whipped topping equals 84 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 56 mg sodium, 16 g carbohydrate, 0.55 g fiber, 1 g protein. Diabetic Exchange: 1 starch.
Originally published as Lemon Pudding Cups in Taste of Home December/January 2004, p47
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