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Lemon-Mango Pudding Cake
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)
1Lightly coat a 2-quart square baking dish with cooking spray; arrange chopped mango in the bottom of the dish. Set aside.
2Combine 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.
3Beat 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.
4Place 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.