Healthy Recipe: Gluten-Free Lemon Pudding Cake

INGREDIENTS:

2 Lemons, medium sized squeezed and zested

2 Eggs, separated

1/4 teaspoon Salt

3/4 cup Sugar

1 cup Skim milk

3 Tablespoons Gluten free all-purpose flour

1 Tablespoon Butter, melted

PREPARATION                                                                  

• Preheat oven to 350° F.


• Grease six 6-ounce custard cups.


• Finely grate lemon peel to measure one tablespoon.


• Squeeze juice from lemons to measure 1/3 cup; set aside.   


• In a small bowl, beat egg whites and salt until soft peaks form with a mixer at high speed.


• Gradually sprinkle in 1/2 cup sugar, beating until the sugar completely dissolves and whites stand in stiff peaks


• In a large bowl, beat egg yolks at medium speed with the remaining 1/4 cup sugar until blended.


• To the large bowl add the lemon peel, lemon juice, milk, flour, and butter. Beat until well mixed; occasionally scrape the sides of the bowl with a rubber spatula to ensure everything is incorporated.


• Using a rubber spatula, gently fold the beaten egg whites into the egg yolk mixture until just mixed.


• Carefully pour batter into the prepared custard cups.


• Set custard cups in a 13” by 9” baking pan; place on oven rack.


• Fill baking pan with boiling water to reach halfway up the sides of the custard cups.


• Bake for 40-45 minutes or until pudding tops are golden and firm (pudding separates into cake layer on top and sauce layer underneath).


• Cool pudding in the custard cups on a wire rack. 

Number of servings: 6

Serving size: 1pudding cup

Calories: 130

Fat grams: 3.5