The scent of this moist fruit-filled pudding cake will whet your appetite as it bakes. Fortunately you don't have to wait until it cools to enjoy--it's meant to be served warm.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 2-quart square baking dish with cooking spray; arrange chopped mango in the bottom of the dish. Set aside.

  • Combine sugar, flour, and salt in a large bowl; stir in lemon juice and melted margarine (or butter). Beat egg yolks thoroughly in a medium bowl with a rotary beater; beat in yogurt and milk. Add to the lemon mixture; stir to combine.

  • Beat egg whites in a medium mixing bowl with an electric mixer on medium speed about 1 minute or until soft peaks form. Beat on high speed until stiff peaks form; fold into the lemon mixture. Carefully spoon the batter over the mango in the prepared baking dish.

  • Place the baking dish in a larger pan on the oven rack. Pour hot water into the larger pan around the baking dish to a depth of 1 inch. Bake in a 350 degree F oven about 40 minutes or until set. Cool on a wire rack for 30 minutes. Serve warm. If desired, garnish each serving with mango wedges and/or raspberries.

Nutrition Facts

154 calories; protein 4.5g 9% DV; carbohydrates 27.7g 9% DV; exchange other carbs 2; dietary fiber 0.7g 3% DV; sugars 24.1g; fat 3.3g 5% DV; saturated fat 1g 5% DV; cholesterol 63mg 21% DV; vitamin a iu 580.9IU 12% DV; vitamin c 15.1mg 25% DV; folate 39mcg 10% DV; calcium 72.8mg 7% DV; iron 0.4mg 2% DV; magnesium 11.7mg 4% DV; potassium 171mg 5% DV; sodium 70.5mg 3% DV; added sugar 15g.