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Lemon Pudding Cake
3 eggs, separated
% cup (175 mL) towfat
milk
% cup (50 mL) fresh
lemon juice
1 tsp (5 mL) grated
lemon peel
1 cup (250 mL) sugar
% cup (175 mL)
all-purpose flour
% tsp (1 mL) salt
Place egg whites in medium bowl. Beat on Speed 7 on 7
speed hand mixer or Speed 8 on 9 speed hand mixer for
1 to 1_/2minutes, or until stiff peaks form. Set aside.
Place egg yolks in large bowl. Beat on Speed 5 about
30 seconds. Add milk, lemon juice, and grated peel. Beat
on Speed 5 about 30 seconds, or until combined. Add
remaining ingredients. Beat on Speed 1 about
30 seconds, or until blended. Beat on Speed 5 about
1 minute, or until smooth and frothy. Fold in egg whites
with spatula, until just combined.
Spoon batter into ungreased 1_/2qt (1_/2L) souffl@or
casserole dish. Place dish in large, shallow baking pan.
Add hot water to pan to 1" (2.5 cm) depth. Place in oven.
Bake at 350°F (180°C) for 35 to 45 minutes, or until
golden brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 241 cal., 6 g protein, 48 g carb,
3 g total fat, 1 g saturated fat, 109 mg cholesterol,
143 mg sodium.
15
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