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
- 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.
- 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.
- 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