Lemon Cake Pudding Recipe
Ingredients
| Butter margarine | 1 Teaspoon, melted | |
| Sugar | 2 Teaspoon | |
| 10 pkts. concentrated acesulfame-K | ||
| Vanilla extract | 1 Teaspoon | |
| Egg substitute | 1/3 Cup (16 tbs) | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Flour | 1/4 Cup (16 tbs) | |
| 1 cup nonfat milk | ||
| 2 drops yellow food coloring (optional) | ||
| Egg whites | 2 | |
| Cream of tartar | 1/8 Teaspoon | |
Directions
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.
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.
Chef
