KitchenAid KHM720, KHM920 manual Lemon Pudding Cake, tsp 5 mL grated lemon peel 1 cup 250 mL sugar

Lemon Pudding Cake

3eggs, separated

%cup (175 mL) towfat milk

%cup (50 mL) fresh lemon juice

1tsp (5 mL) grated lemon peel

1cup (250 mL) sugar

%cup (175 mL) all-purpose flour

%tsp (1 mL) salt

Place egg whites in medium bowl. Beat on Speed 7 on 7 speed hand mixer or Speed 8 on 9 speed hand mixer for 1 to 1_/2minutes, or until stiff peaks form. Set aside.

Place egg yolks in large bowl. Beat on Speed 5 about

30 seconds. Add milk, lemon juice, and grated peel. Beat on Speed 5 about 30 seconds, or until combined. Add remaining ingredients. Beat on Speed 1 about

30 seconds, or until blended. Beat on Speed 5 about

1 minute, or until smooth and frothy. Fold in egg whites with spatula, until just combined.

Spoon batter into ungreased 1_/2qt (1 _/2L) souffl@or casserole dish. Place dish in large, shallow baking pan. Add hot water to pan to 1" (2.5 cm) depth. Place in oven. Bake at 350°F (180°C) for 35 to 45 minutes, or until golden brown. Cool slightly. Serve warm.

Yield: 6 servings.

Per serving: About 241 cal., 6 g protein, 48 g carb, 3 g total fat, 1 g saturated fat, 109 mg cholesterol, 143 mg sodium.

15