Lemon-Mango Pudding Cake

Lemon-Mango Pudding Cake

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From: Diabetic Living Magazine

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.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 1 mango, peeled, seeded, and chopped
  • ⅔ cup sugar
  • ¼ cup all-purpose flour
  • Pinch of salt
  • 2 tablespoons lemon juice
  • 1 tablespoon margarine or butter, melted
  • 3 egg yolks
  • 1 (8 ounce) container low-fat lemon yogurt
  • ½ cup fat-free milk
  • 3 egg whites
  • Mango wedges and/or raspberries (optional)


  • Prep

  • Ready In

  1. Lightly coat a 2-quart square baking dish with cooking spray; arrange chopped mango in the bottom of the dish. Set aside.
  2. 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.
  3. 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.
  4. 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°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 information

  • Serving size: 1 serving
  • Per serving: 154 calories; 3 g fat(1 g sat); 1 g fiber; 28 g carbohydrates; 4 g protein; 39 mcg folate; 63 mg cholesterol; 24 g sugars; 15 g added sugars; 581 IU vitamin A; 15 mg vitamin C; 73 mg calcium; 0 mg iron; 70 mg sodium; 171 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, ½ fruit, ½ medium-fat protein

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