A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks.
Active Time: 15 minutes |
Total Time: 45 minutes
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
Preheat oven to 350°F. Lightly oil four 6-ounce custard cups or ramekins or coat them with cooking spray.
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.
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.
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.
Per serving :
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