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Lemon Sponge Pudding

http://www.eatingwell.com/recipes/lemon_sponge_pudding.html

From EatingWell:  January/February 1995

A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks.

4 servings | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 1/2 cup sugar
• 1 large egg
• 1 1/2 tablespoons butter, softened
• 2 teaspoons freshly grated lemon zest
• 3 tablespoons all-purpose flour
• 1 cup low-fat milk
• 1/4 cup lemon juice
• 3 large egg whites
• Confectioners' sugar, for dusting

Preparation

1. Preheat oven to 350°F. Lightly oil four 6-ounce custard cups or ramekins or coat them with cooking spray.
2. Beat sugar, whole egg, butter and lemon zest in a mixing bowl with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.
3. Beat egg whites in a clean mixing bowl using clean beaters until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.
4. Spoon the mixture into the prepared cups. Set in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake until browned and set, about 30 minutes. Serve warm or chilled, dusted with confectioners’ sugar.

Nutrition

Per serving : 218 Calories; 6 g Fat; 4 g Sat; 1 g Mono; 68 mg Cholesterol; 34 g Carbohydrates; 7 g Protein; 0 g Fiber; 92 mg Sodium; 85 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrate, 1/2 lean meat, 1 fat