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Lemon Pudding Cake Recipe


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     Lemon Pudding Cake

Category   Desserts - Breads
Sub Category   None

3 large eggs whites
2/3 cup sugar, divided
1/4 cup all-purpose flour
1 1/2 cups 1% low-fat milk
2 large egg yolks
4 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon butter or stick margarine, melted and cooled slightly
1 teaspoon vanilla extract
Cooking spray
2 tablespoons sifted powdered sugar

Preheat oven to 325 degrees
In a large bowl, beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside
Combine flour and remaining sugar in a medium bowl; add mil, egg yolks, and lemon rind, stirring with a whisk until smooth. Stir in lemon juice, butter, and vanilla. (Batter will be very thin.) Add about one-fourth batter to beaten egg whites, stirring well. Stir remaining batter into egg white mixture.
Pour mixture into an 8-inch square baking dish coated with cooking spray. Place dish in a 13x9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 45 minutes or until lightly browned and sides begin to pull away from the pan. Let stand in pan 5 minutes. Remove dish from pan; let cook 15 minutes. Sprinkle top with powdered sugar; serve warm. YIELD: 6 servings POINTS: 4 EXCHANGES: 2 starch, 1 fat PER SERVING: CAL 192, FAT 4.5g

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