Lemon Cake Pudding Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Lemon Cake Pudding using this recipe turns out. You may not realize, but here I am presenting you a very nice Diabetic dish Lemon Cake Pudding. It is an ideal Dessert. Made with Fruits, Lemon Cake Pudding is a mouth-watering dish. You will definitely come back and thank me for sharing this Lemon Cake Pudding recipe.
Ingredients
1 tsp margarine or butter, melted
2 tsp sugar
10 pkts. concentrated acesulfame-K
1 tsp vanilla extract
1/3 cup egg substitute
1/3 cup lemon juice
2 tsp grated lemon peel
1/4 cup flour
1 cup nonfat milk
2 drops yellow food coloring (optional)
2 egg whites
1/8 tsp cream of tartar
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.
