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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.

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