Baked Lemon Pudding
2 large egg yolks
1 cup skim milk
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
1 tablespoon stick margarine — melted
2/3 cup sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 large egg whites — room temperature
Preheat oven to 375 degrees.
Beat egg yolks at high speed of a mixer until thick and pale (about 2 minutes). Gradually add milk, lemon rind, lemon juice, and melted margarine, beat well. combine 1/3 cup sugar, flour, baking powder, and salt in a medium bowl; stir well. Add flour mixture to egg yolk mixture; beat well.
Beat egg whites at high speed of a 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; serve warm.
Yield:
“4 cups”
Per serving: 253 Calories (kcal); 6g Total Fat; (19% calories from fat); 6g Protein; 45g Carbohydrate; 107mg Cholesterol; 230mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates
6 Points
Recipe By :WW The Secrets of Success, Fall/Winter, 1997
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