23
Lemon Pudding Cake
3eggs, separated
3⁄4cup lowfat milk
1⁄4cup fresh lemon juice
1teaspoon grated
lemon peel
1cup sugar
3⁄4cup all-purpose flour
1⁄4teaspoon salt
Place egg whites in medium bowl. Beat on Speed 3
for 1 to 11⁄2minutes, or until stiff peaks form. Set
aside.
Place egg yolks in large bowl. Beat on Speed 2
about 30 seconds. Add milk, lemon juice, and
grated peel. Beat on Speed 2 about 30 seconds, or
until combined. Add remaining ingredients. Beat on
Speed 1 about 10 to 20 seconds, or until blended.
Beat on Speed 2 about 1 minute, or until smooth
and frothy. Fold in egg whites with spatula, just
until combined.
Spoon batter into ungreased 11⁄2-quart soufflé or
casserole dish. Place dish in large, shallow baking
pan. Add hot water to pan to 1-inch depth. Place in
oven. Bake at 350°F for 35 to 45 minutes, or until
golden brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 241 cal, 6 g pro, 48 g carb,
3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.