Baked Lemon Pudding

 Baked Lemon Pudding

2 egg yolks
1 cup skim milk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon melted margarine
2/3 cup sugar, divided
5 tablespoons saccharin
1/4 teaspoon baking powder
1/8 teaspoon 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 1/4 of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.

Pour mixture into a 1-qt. 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 375ºF. for 45 minutes or until top is set. Remove dish from water, and serve warm.

Serving size: 1 cup

Source: Cooking Light

Servings: 4

Per Serving (excluding unknown items): 116 Calories; 6g Fat (42.5% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 223mg Sodium.

Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.