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3 eggs, separated
⁄
cup (175 ml) lowfat
3
4
milk
⁄
cup (50 ml) fresh
1
4
lemon juice
1 teaspoon (5 ml)
grated lemon peel
1 cup (250 ml) sugar
⁄
cup (175 ml)
3
4
all-purpose flour
⁄
teaspoon (1 ml) salt
1
4
Lemon pudding cake
Place egg whites in medium bowl. Beat on Speed 7 for
to
⁄
minutes, or until stiff peaks form. Set aside.
2
Place egg yolks in large bowl. Beat on Speed 5 about
30 seconds. Add milk, lemon juice, and grated peel.
Beat on Speed 5 about 30 seconds, or until combined.
Add remaining ingredients. Beat on Speed about 30
seconds, or until blended. Beat on Speed 5 about
minute, or until smooth and frothy. Fold in egg whites
with spatula, until just combined.
Spoon batter into ungreased
or casserole dish. Place dish in large, shallow baking pan.
Add hot water to pan to -inch (25 mm) depth. Place in
oven. Bake at 350°F (80°C) for 35 to 45 minutes, or until
golden brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 24 cal, 6 g pro, 48 g carb,
3 g total fat, g sat fat, 09 mg chol, 43 mg sod.
⁄
-quart (
2
5
⁄
liter) soufflé
2
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