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Lemon Pudding Cake

Source of Recipe

Unkown
Exchanges
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 souffl� 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 souffl� 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 souffl� 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.

Nutritional Information Per Serving: 192 Cal; 6g Total Fat; 32g Carbohydrate; 72mg Cholesterol; 100mg Sodium ++++ Exchanges: 2 Bread/Starch, 1 Fat