Lemon Pudding Cake
Source of Recipe
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Lemon Pudding Cake
Diabeticconnect.com � e-mail
By lipsie
Reviews rated this recipe 4 of 5 stars.
Servings: 8
Ingredients:
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
Directions:
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) souffl� dish. Set dish in a larger baking dish and pour hot water into pan to reach halfway up sides of souffl� dish. Bake until set, about 35 to 40 minutes.
3. Serve warm, spooning some pudding over cake.
One serving equals: 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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