Lemon-Mango Pudding Cake
Lightly coat a 2-quart square baking dish with cooking spray; arrange chopped mango in the bottom of the dish. Set aside.Advertisement
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.
1 1/2 other carbohydrate, 1/2 fruit, 1/2 medium-fat protein