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Name: Lemon Pudding Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 1 1/2 c Skim milk; 4 Egg whites; 2 ts Lemon peel finely shredded; 1/3 c Lemon juice; 2/3 c Sugar; 1/3 c All-purpose flour; 1/4 ts Salt; Vanilla frozen yogurt or ice; 2 Egg yolks; 1 tb Margarine melted

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INGREDIENTS

1 1/2 c Skim milk
4 Egg whites
2 ts Lemon peel ; finely shredded
1/3 c Lemon juice
2/3 c Sugar
1/3 c All-purpose flour
1/4 ts Salt
Vanilla frozen yogurt ; or ice
2 Egg yolks
1 tb Margarine ; melted

Servings

INSTRUCTIONS

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 till 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 till 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* oven about 40 minutes or till 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 or ice milk, if desired. NOTES : Look for a creamy pudding layer topped with a light lemon sponge in this easy baked dessert. Recipe by: B H & Gardens Desserts made Lighter Posted to MC-Recipe Digest V1 #505 by louiseh@juno.com on Mar 08, 1997.

NOTES

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Lemon Pudding Cake

1 1/2 c Skim milk
4 Egg whites
2 ts Lemon peel finely shredded
1/3 c Lemon juice
2/3 c Sugar
1/3 c All-purpose flour
1/4 ts Salt
 Vanilla frozen yogurt or ice
2 Egg yolks
1 tb Margarine melted

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 till 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  till 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* oven about 40 minutes or till 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 or ice  milk, if desired.    NOTES : Look for a creamy pudding layer topped with a light lemon sponge in  this easy baked dessert.  Recipe by: B H & Gardens Desserts made Lighter    Posted to MC-Recipe Digest V1 #505 by louiseh@juno.com on Mar 08, 1997.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 9

Calories: 383
Calories from Fat: 98 (26%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 2.1g
Cholesterol 374.6mg		115 %
Sodium 291.2mg		10 %
Potassium 345.4mg		9 %
Total Carbohydrate 55.5g		16 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 55.3g
Protein 17.7g		25 %
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: 383

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