Lemon Pudding Cake - 32g Carbs
{Be sure that you can use this recipe since it has sugar and
white flour in it. I am posting it for those who are sure
they can use it. Take care, Gloria}
From: Marilyn Helton, Editor, Cinnamon Hearts Newsletter
Prep Time: 10 Minutes
Servings: 6
3 Large eggs, separated
3/4 Cup sugar, divided
2 Tbsp butter or margarine, at room temperature
1 Tbsp grated lemon peel
1 Cup lowfat buttermilk
1/3 Cup lemon juice (fresh)
1/4 Cup all-purpose flour
Preheat oven to 350F. Set a spray-coated souffle dish or other
straight-sided baking dish in a larger baking pan that is at least
2-inches deep; set aside.
In a deep bowl, beat egg whites with an electric mixer on high
speed until foamy. Gradually beat in 1/4 cup of the sugar; continue
to beat until whites hold short, distinct peaks. Set aside.
In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel
and egg yolks. Beat on high speed until mixture is thick and
lemon-colored. Stir in buttermilk, lemon juice and flour. Add about
1/4 of the egg whites to batter; stir to mix well, Gently, but
thoroughly, fold in remaining whites.
Pour batter into souffle 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 souffle dish. Bake until top of pudding is a rich
brown and center feels firm when lightly pressed, about 1 hour.
Serve pudding hot or cool, spooning portions up from the bottom
of the baking dish to get the lemon sauce that has formed beneath
the pudding.
Servings: 6
Nutrition per Serving:
192 Calories, 6g Fat, 72mg Cholesterol, 100mg Sodium, 32g Carbs
Exchanges: 2 Bread/Starch, 1 Fat
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