Email to Wendy       

Recipe Categories: sillypooh's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY Cookies COOKIES CROCKPOT DESSERTS EGGS Entrees ETHNIC FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Raspberry Lemon Pudding Cakes




Source of Recipe


Sunset






List of Ingredients



• 2 eggs, separated
  
• 1 cup granulated sugar
  
• 3 tablespoons flour
  
• 2 tablespoons melted butter
  
• finely shredded zest of one lemon
  
• 3 tablespoons fresh lemon juice
  
• 1 cup low-fat (1%) milk
  
• 1/8 teaspoon cream of tartar
  
• 2 2/3 cup raspberries, divided
  
• powdered sugar
  






Instructions



1. Preheat oven to 350 degrees. Set 6 reamekins (2/3 cup size) in a 9- by 13- inch baking pan.
   
2. In a medium bowl, whisk together egg yoks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice,and milk until blended.
   
3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
   
4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 inch up sides of ramekins.
   
5. Bake until cake layers are set and tops are golden, 30-35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and dusting of powdered sugar.
   






Final Comments


Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.

Per serving 189 calories.