Lemon Sponge Pudding Recipe
Get ready to be stupefied by the irresistible and addictive taste of this Lemon Sponge Pudding recipe. Fruits is the primary ingredient in Lemon Sponge Pudding. A delicious Dessert, the Lemon Sponge Pudding completes your meal. Most nutritionist swear by this recipe of Lemon Sponge Pudding when it comes to making something Diabetic. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1 tsp flour
2 tsp sugar
3 pkgs. saccharin or acesulfame-K sugar substitute
2 tsp lemon juice
1 1/2 tsp lemon peel
2 large eggs, separated
1 cup skim milk
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.
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.
