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Lemon Pudding Cake
3 eggs, separated
3
⁄4 cup lowfat milk
1
⁄4 cup fresh lemon juice
1 teaspoon grated
lemon peel
1 cup sugar
3
⁄4 cup all-purpose flour
1
⁄4 teaspoon salt
Place egg whites in medium bowl. Beat on Speed 3
for 1 to 1
1
⁄2 minutes, 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 1
1
⁄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.