Lemon Pudding Cake
2/3 cup Splenda©
1/4 cup flour
2 tablespoons lemon juice
Dash of salt
Lemon zest (shred, then freeze)
3 egg yolks
2 tablespoons lemon juice
1/2 nonfat milk
1 8-ounce container low-fat plain yogurt
1 tablespoon margarine (melted)
1 tablespoon lime zest
3 egg whites
Lime slices (for garnish)
Preheat oven to 350˚
.
In a medium bowl, combine Splenda©, flour
and salt. Stir in lemon juice, margarine and lemon zest. Put aside.
In another medium bowl, beat the egg yolks. Then beat in the skim milk and
low-fat yogurt. Add to the lemon mixture.
Beat the egg whites until stiff peaks form, and fold into the lemon mixture.
Pour the batter into an ungreased 8'x 8"x2" baking pan.
Place the baking pan in a larger pan and place in the oven. Pour hot
water into the larger pan until it reaches about 1 inch deep. This
will keep the cake super moist.
Bake about 40 minutes, or until set. Slice into 6 individual
servings, place in small bowls and garnish with lime slices, Best served
warm.
Makes 6 Servings
Per serving: 40 calories; 4g protein; 4g fat;
5g carbohydrate; 71 mg sodium; 93 mg cholesterol , 111 mg potassium
