Low Fat Lemon Pudding Cake
Low Fat Lemon Pudding Cake recipe
Yield
8 servingsPrep
45 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| 2 | each |
egg yolks
|
*
|
| 2 | teaspoons |
lemon zest
finely shredded |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | tablespoon |
margarine
melted |
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk, skim
|
|
| 1 | x |
vanilla yogurt
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| 2 | each |
egg yolks
|
*
|
| 1E+1 | ml |
lemon zest
finely shredded |
|
| 79 | ml |
lemon juice
|
|
| 15 | ml |
margarine
melted |
|
| 158 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
milk, skim
|
|
| 1 | x |
vanilla yogurt
|
* |
Directions
In a medium bowl, place egg whites, let stand at room temperature for 30 minutes.
Beat with an electric mixer on high speed until soft peaks form (tips curl).
Set beaten egg whites aside.
In a large mixing bowl, combine egg yolks, lemon peel, lemon juice, and melted margarine.
Beat with an electric mixer on high speed until well mixed.
In another mixing bowl, combine sugar, flour, and salt.
Using electric mixer on low speed, add sugar mixture to egg yolk mixture alternately with skim milk, beating just until combined after each addition.
Fold about one-third of the flour mixture into the egg whites.
Then fold egg white mixture into the remaining flour mixture.
Pour into a 2-quart square baking dish .
Place baking dish in a large baking pan; pour hot water into baking pan around baking dish to a depth of 1 inch.
Bake in a 350℉ (180℃) F oven about 40 minutes or until top is golden brown.
Remove large pan from oven.
Carefully lift the baking dish from the water; transfer to a wire rack.
Serve warm.
Top with frozen yogurt, if desired.
