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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

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

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  • 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; 3.3 g total fat; 1 g saturated fat; 63 mg cholesterol; 70 mg sodium. 171 mg potassium; 27.7 g carbohydrates; 0.7 g fiber; 24 g sugar; 4.5 g protein; 581 IU vitamin a iu; 15 mg vitamin c; 39 mcg folate; 73 mg calcium; 12 mg magnesium; 15 g added sugar;