Recipe Image

Lemon-Mango Pudding Cake

  • 25 m
  • 1 h 5 m
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.”


    • 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)


  • 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.
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