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Lemon Pudding Cake
3 eggs, separated
3
⁄4 cup (175 ml) lowfat
milk
1
⁄4 cup (50 ml) fresh
lemon juice
1 teaspoon (5 ml)
grated lemon peel
1 cup (250 ml) sugar
3
⁄4 cup (175 ml)
all-purpose flour
1
⁄4 teaspoon (1 ml) salt
Place egg whites in medium bowl. Beat on Speed 7 for 1
to 1
1
⁄2 minutes, 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
1
⁄2-quart (1
1
⁄2 liter) soufflé
or casserole dish. Place dish in large, shallow baking pan.
Add hot water to pan to 1-inch (25 mm) 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 pro, 48 g carb,
3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.