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Lemon Cake Pudding

Diabetic.Foodie's picture
  Margarine/Butter, melted 1 Teaspoon
  Sugar 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Egg substitute 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Grated lemon peel 2 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Nonfat milk 1 Cup (16 tbs)
  Yellow food coloring 2 Drop
  Egg whites 2
  Cream of tartar 1⁄8 Teaspoon

Use an electric mixer to beat together the melted margarine, sugar, acesulfame-K, vanilla extract, and egg substitute until smooth.
Then add the lemon juice, lemon peel, flour, milk, and food coloring, if desired.
Be sure it's well blended.
In a separate bowl, using clean, dry beaters, beat the egg whites until stiff.
Add the cream of tartar and beat until stiff.
Add a small amount to the lemon batter to lighten it.
Then use a rubber spatula to gently fold the remaining egg whites into the batter.
Pour it into an ovenproof baking dish that has been coated with non-stick cooking spray.
Put this dish into a larger oven pan that has hot water in it.
Put it into a preheated 350°F (180°C) oven for 40 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 466 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 6.2 mg2.1%

Sodium 380.3 mg15.8%

Total Carbohydrates 58 g19.4%

Dietary Fiber 2.2 g8.9%

Sugars 27.9 g

Protein 27 g53.9%

Vitamin A 7.9% Vitamin C 88.4%

Calcium 37.2% Iron 18.4%

*Based on a 2000 Calorie diet

Lemon Cake Pudding Recipe