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Name: Lemon Pudding Cake with Berry Coulis
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: pn Nutmeg; 2 10-oz pkg. froz. raspberries; 3 Eggs separated; 4 tb Butter melted; 2 1-pt baskets raspberries or; 1/2 c Lemon juice; Grated zest of 1 lemon; Sugar to taste; ********BERRY COULIS*******; 1 c Sugar; 1/4 c Flour; 1 1/8 c milk; 1/8 ts Salt; 2 tb Fresh Lemon Juice

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INGREDIENTS

pn Nutmeg
2 10-oz pkg. froz. raspberries
3 Eggs ; separated
4 tb Butter ; melted
2 1-pt baskets raspberries or
1/2 c Lemon juice
Grated zest of 1 lemon
Sugar to taste
********BERRY COULIS*******
1 c Sugar
1/4 c Flour
1 1/8 c milk
1/8 ts Salt
2 tb Fresh Lemon Juice

Servings

INSTRUCTIONS

In a mixing bowl, combine 3/4 cup of the sugar, the salt, and the flour and stir. Add the melted butter, lemon juice, lemon zest, and egg yolks. Mix until well blended. Stir in the nutmeg and milk. In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until they are stiff but still moist. Fold into the lemon mixture. Pour the batter into a buttered 8-inch square baking pan. Set in a larger pan and pour hot water into the larger pan to come halfway up the sides of the baking pan. Bake at 350 degrees for 40-45 minutes, until the top is lightly browned. While the pudding is baking, prepare the berry coulis. Place the raspberries, lemon juice, and as much sugar as you wish in the bowl of a food processor and puree. Strain through a fine sieve, taste, and adjust the seasoning. Spoon the pudding cake, warm or cold, into individual plates that have been lined with the berry coulis. Pass any extra coulis. Source: Pacific Heights Bar & Grill, San Francisco. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

NOTES

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Lemon Pudding Cake with Berry Coulis

pn Nutmeg
2 10-oz pkg. froz. raspberries
3 Eggs separated
4 tb Butter melted
2 1-pt baskets raspberries or
1/2 c Lemon juice
 Grated zest of 1 lemon
 Sugar to taste
 ********BERRY COULIS*******
1 c Sugar
1/4 c Flour
1 1/8 c milk
1/8 ts Salt
2 tb Fresh Lemon Juice

In a mixing bowl, combine 3/4 cup of the sugar, the salt, and the flour and  stir.  Add the melted butter, lemon juice, lemon zest, and egg yolks. Mix  until well blended. Stir in the nutmeg and milk. In a separate bowl, beat  the egg whites with the remaining 1/4 cup sugar until they are stiff but  still moist.  Fold into the lemon mixture.    Pour the batter into a buttered 8-inch square baking pan. Set in a larger  pan and pour hot water into the larger pan to come halfway up the sides of  the baking pan. Bake at 350 degrees for 40-45 minutes, until the top is  lightly browned.    While the pudding is baking, prepare the berry coulis. Place the  raspberries, lemon juice, and as much sugar as you wish in the bowl of a  food processor and puree. Strain through a fine sieve, taste, and adjust  the seasoning.    Spoon the pudding cake, warm or cold, into individual plates that have been  lined with the berry coulis. Pass any extra coulis.    Source:  Pacific Heights Bar & Grill, San Francisco.    Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or  jphelps@best.com

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 6 Servings

Calories: 675
Calories from Fat: 184 (27%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 2g
Cholesterol 550.1mg		169 %
Sodium 235.2mg		8 %
Potassium 259.8mg		7 %
Total Carbohydrate 110.7g		33 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 110.2g
Protein 17.1g		24 %
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: 675

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