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Low-Fat Lemon Pudding Cake




Source of Recipe


Internet


List of Ingredients




2 tablespoons butter, room temperature
1/4 cup sugar
1/4 cup Splenda
1/8 teaspoon salt
6 egg whites, room temperature, divided
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice, strained
1 cup non-fat or skim milk



Recipe



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. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.

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.

Makes 6 servings.