Lemon Pudding Cake
Lemon Pudding Cake
(makes 8 servings)
3 tablespoons (45 g) margarine, melted
5 tablespoons (60 g) fructose, whirled in a food process or blender for 10 seconds
6 tablespoons (90 ml) egg substitute
grated zest of 1 lemon
1/2 cup (120 ml) fresh lemon juice
1 cup (240 ml) skim milk
1/3 cup (47 g) unbleached all-purpose flour
3 large egg whites, at room temperature
pinch cream of tartar
1. Preheat oven to 325°F (160°C), Gas Mark 3. In a medium bowl, beat melted margarine, fructose, and egg substitute until creamy and light. Add lemon zest, juice, and milk. Gradually stir in flour, mix until well blended.
2. In a clean medium bowl, beat egg whites with cream of tartar until egg whites hold stiff peaks. Stir one-quarter of the beaten egg whites into lemon mixture to lighten it. Gently fold in remaining egg whites, mixing until just incorporated. Pour batter into a 1-quart (1 l) soufflé dish. Set dish in a larger baking dish and pour hot water into pan to reach halfway up sides of soufflé dish. Bake until set, about 35 to 40 minutes.
3. Serve warm, spooning some pudding over cake.
Per serving: 109 calories (39% calories from fat), 4 g protein, 5 g fat (0.9 g saturated fat), 12 g carbohydrate, trace dietary fiber, 1 mg cholesterol, 117 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat
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