Lemon Cake Pudding Recipe

Summary

CuisineCourse
MethodDish
Main IngredientHealthy

Ingredients

 Butter margarine1 Teaspoon, melted
 Sugar2 Teaspoon
 10 pkts. concentrated acesulfame-K
 Vanilla extract1 Teaspoon
 Egg substitute1/3 Cup (16 tbs)
 Lemon juice1/3 Cup (16 tbs)
 Lemon peel2 Teaspoon, grated
 Flour1/4 Cup (16 tbs)
 1 cup nonfat milk
 2 drops yellow food coloring (optional)
 Egg whites2
 Cream of tartar1/8 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.
Quantcast