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Light Lemon Pudding Cakes

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Low Fat Lemon Pudding Cakes

Low Fat Lemon Pudding Cakes

Fiona Haynes
These light and fluffy little lemon pudding cakes, which hide a creamy lemon bottom layer, make a wonderful dessert for a special occasion. Perfectly portioned and with very little fat, these make a great no-guilt treat. Dust with confectioners' sugar and garnish with a few seasonal berries.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 2 large eggs, separated
  • 2/3 cup sugar
  • Zest of one large lemon
  • 3 tbsp fresh lemon juice
  • 1/4 cup all-purpose flour
  • 1 cup nonfat milk

Preparation:

Preheat oven to 350 degrees. Lightly coat 6 small ramekins with nonstick cooking spray and place in a 9 x 13 inch baking pan.

Place egg whites in a medium bowl and set aside.

In a second medium bowl, add egg yolks and sugar. Beat egg yolks and sugar with an electric mixer until thick and creamy. Mix in lemon zest and juice followed by flour and milk. Mix until well-blended.

With clean whisks, beat egg whites with an electric mixer until the stiff peak stage.

Gently fold egg whites into lemon batter. It may be a little lumpy, but that’s OK.

Divide batter among the six ramekins.

Carefully pour hot water into the baking pan so that it comes about half way up the sides of the ramekins.

Bake for 30 minutes, until tops are golden and the puddings pull away a little at the sides.

Remove ramekins from baking pan, and allow to cool for 5-10 minutes.

Then either dust with confectioners’ sugar, top with a berry or two, and serve, or invert on to a small plate dusted with confectioners’ sugar, and top with berries.

Calories per ramekin: 149, Calories from Fat 16, Total Fat 1.9g (sat 0.5g), Cholesterol 71mg, Sodium 42mg, Carbohydrate 29.2, Fiber 0.1, Protein 4g

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