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Title: Baked Lemon Pudding
Categories: Dessert
Yield: 4 Servings
| 2 | Egg yolks | |
| 1 | c | Skim milk |
| 1 | ts | Grated lemon rind |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Margarine, melted |
| 2/3 | c | Sugar, divided |
| 5 | tb | Saccharin |
| 1/4 | ts | Baking powder |
| 1/8 | ts | Salt |
| 2 | Egg whites | |
| Vegetable cooking spray |
Beat egg yolks at high speed of an electric mixer until thick and pale (about 2 minutes). Gradually add skim milk, lemon rind, lemon juice, and melted margarine; beat well.
Combine 1/3 cup sugar, flour, and next 2 ingredients. Add flour mixture to egg yolk mixture, and beat well.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
Pour mixture into a 1-quart casserole coated with cooking spray, and place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch.
Bake at 375 degrees for 45 minutes or until top is set. Remove dish from water, and serve warm. Yield: 4 servings (serving size: 1 cup).
Per serving: 244 Calories; 6g Fat (20% calories from fat); 5g Protein; 45g Carbohydrate; 107 mg Cholesterol; 216mg Sodium Recipe by: Cooking Light, June 1994, page 96
By igor@digex.net on Jan 28, 1997.
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