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Lemon Sponge Pudding

Diabetic.Foodie's picture
Ingredients
  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)
Directions

In a mixing bowl, combine flour, sugar, sugar substitute, lemonjuice, and lemon peel.
Mix.
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

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding

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