You are here

Lemon Sponge Pudding

Diabetic.Foodie's picture
  Flour 1 Teaspoon
  Sugar 2 Teaspoon
  Lemon juice 2 Teaspoon
  Lemon peel 1 1⁄2 Teaspoon
  Eggs 2 Large, separated
  Skim milk 1 Cup (16 tbs)

In a mixing bowl, combine flour, sugar, sugar substitute, lemonjuice, and lemon peel.
In another bowl, beat the egg yolks at high speed until lemon colored.
Add the yolks to the flour mixture.
Blend well.
Beat the egg whites until stiff.
Fold them into the custard mixture.
Pour the pudding into a casserole coated with non-stick cooking spray.
Put the casserole in a pan of hot water in a preheated 350°F (180°C) oven.
Bake for 35-40 minutes.
The top will be lightly browned.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 287 Calories from Fat 94

% Daily Value*

Total Fat 10 g16%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 427.6 mg142.5%

Sodium 261.3 mg10.9%

Total Carbohydrates 28 g9.5%

Dietary Fiber 0.97 g3.9%

Sugars 23.1 g

Protein 21 g42.3%

Vitamin A 10.2% Vitamin C 27.7%

Calcium 35% Iron 12.3%

*Based on a 2000 Calorie diet

Lemon Sponge Pudding Recipe