Lemon Pudding Cake

[Guest guest]

Lemon Pudding Cake

(Makes 8 servings)

Adapted from The Joslin Diabetes Gourmet Cookbook (Bantam Books)

 

3 tablespoons (45 g) margarine, melted

5 tablespoons (60 g) fructose, whirled in a food process or blender

for 10 seconds

6 tablespoons (90 ml) egg substitute

grated zest of 1 lemon

1/2 cup (120 ml) fresh lemon juice

1 cup (240 ml) skim milk

1/3 cup (47 g) unbleached all-purpose flour

3 large egg whites, at room temperature

pinch cream of tartar

 

1. Preheat oven to 325°F (160°C), Gas Mark 3. In a medium bowl, beat

melted margarine, fructose, and egg substitute until creamy and

light. Add lemon zest, juice, and milk. Gradually stir in flour, mix

until well blended.

2. In a clean medium bowl, beat egg whites with cream of tartar until

egg whites hold stiff peaks. Stir one-quarter of the beaten egg

whites into lemon mixture to lighten it. Gently fold in remaining egg

whites, mixing until just incorporated. Pour batter into a 1-quart

soufflé dish. Set dish in a larger baking dish and pour hot water

into pan to reach halfway up sides of soufflé dish. Bake until set,

about 35 to 40 minutes.

3.Serve warm, spooning some pudding over cake.

 

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