Lemon pudding cake
Diabetic | Heart Healthy
The light, bright flavors of this Southern lemon pudding cake won't weigh you down. At less than 200 calories per serving, you can have a decadent lemon pudding dessert that's perfect anytime.
- 3 large eggs, separated
- ¾ cup sugar
- 1 Tbsp. grated lemon zest
- 2 Tbsp. margarine, at room temperature
- 1 cup low-fat buttermilk
- ⅓ cup fresh lemon juice
- ¼ cup flour
- Step 1: Preheat oven to 350°. Lightly coat a 1-quart soufflé dish or baking dish with nonstick cooking spray. Set baking dish in a larger baking pan that is at least 2 inches deep; set aside.
- Step 2: In a large bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in ¼ cup of the sugar; continue to beat until stiff peaks form. Set aside.
- Step 3: In another bowl, combine remaining ½ cup sugar, egg yolks, lemon zest, margarine, buttermilk, lemon juice and flour. Add about ¼ of the egg white mixture to batter; stir to mix well. Gently, but thoroughly, fold in remaining whites.
- Step 4: Pour batter into soufflé dish. Set dish (in baking pan) on middle rack of oven. Pour boiling water into baking pan up to the level of the batter in the soufflé dish. Bake for 1 hour, or until top of pudding is a rich brown and center is firm when lightly pressed.
- Step 5: Serve pudding hot or cool. Spoon portions from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.
Yields: 8 servings
Nutrition facts per ½-cup serving: 170 calories, 4 g fat, 1 g saturated fat, 71 mg cholesterol, 114 mg sodium, 30 g carbohydrates, 0 g fiber, 4 g protein.