Lemon Pudding Cake

Serves 6. Nutrition per serving: Calories - 220, Protein - 5g, Carbohydrates - 41g, Fat - 4g, Cholesterol - 107mg
½ C skim milk
½ C buttermilk
3 eggs yolks (lightly beaten)
2 tsp canola oil
1 tsp lemon zest
1/3 C lemon juice (fresh)
1 C sugar
1/4 C flour
1 tsp cornstarch
1/8 tsp salt
3 large egg whites
Blend well first three ingredients. Add next 4 ingredients and mix until smooth. Mix in flour and starch until smooth. Beat egg whites separately with salt to soft peaks. Fold carefully into batter. Spray 6 4oz. ramekins (small soufflé dishes) with non-fat cooking spray and dust with sugar. Fill each and place all in a baking dish half filled with warm water. Bake 30 minutes at 350°. Chill. Invert on dessert plates to serve.

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