Lemon Cake Pudding
|Margarine/Butter, melted||1 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|
|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.