lemon cake-pudding
by janetmeller
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INGREDIENTS
INSTRUCTIONS
preheat oven to 325. spearate eggs. beat egg whites til stiff peaks form. set aside
add lemon peel and juice to egg yolks. beta at med speed til well blended
add milk beat at low 1 mion. at sweetener, flour and slat beta at low til smooth. fold into egg whites. tun into 6 custard cups. bake in water bath for 40-45 min til lightly browned. 94 cal.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (113g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 135 | ||
| Calories from Fat: 21 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.3g | 3 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 94.3mg | 29 % | |
| Sodium 56.8mg | 2 % | |
| Potassium 142.3mg | 4 % | |
| Total Carbohydrate 24.6g | 7 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 24.4g | ||
| Protein 5.4g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 135
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