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Low Fat Lemon Pudding Cake
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Submitted by:
Jimmy |
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Enjoy the refreshing taste of lemon pudding cake in this delicious low fat version |
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INGREDIENTS:
- 2 tablespoon(s) , Butter Room Temperature
- 1/4 cup(s) , Sugar
- 1/4 cup(s) , Splenda
- 1/8 teaspoon(s) , Salt
- 6 large , Egg Whites Room Temperature
- 3 tablespoon(s) , A.P.Flour
- 1 tablespoon(s) , Lemon Zest Grated
- 1/4 cup(s) , Fresh Lemon Juice
- 1 cup(s) , Skim Milk
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| Instructions: |
Preheat oven to 325 degrees. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) ramekins or custard cups of your choice and set them into a large roasting pan. Bring several quarts of water to boil for water bath.
In a food processor or blender, combine butter, sugar, Splenda, and salt until crumbly. Add 3 egg whites and flour, mixing until smooth. Slowly add lemon zest and juice; add milk.
In a large bowl, beat remaining 3 egg whites until stiff peaks form. Gently whisk whites into batter just until no large lumps remain. Immediately ladle batter into prepared baking pan or custard cups. Do not pour; otherwise, the first cups get all the froth and the later cups get all the batter.
Place roasting pan onto oven rack. Carefully pour enough boiling water into the roasting pan to come half-way cup the sides of the custard cups.
Bake 20 to 25 minutes or until pudding cake center is set and springs back when gently touched. Remove roasting pan from oven and set on a wire rack. Let pan or cups continue to stand in water bath for 10 minutes. When baked in ramekins or custard cups, pudding cakes can be inverted after baking and served upside down. Serve either warm, room temperature, or chilled. |
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