Guest guest Posted September 16, 2002 Report Share Posted September 16, 2002 Sugar Free Lemon Cake Pudding (Makes 6 servings) 3 eggs, separated 2 teaspoons grated lemon peel 1/4 cup lemon juice 1 1/2 cups low-fat milk 1/4 cup sifted all-purpose flour 8 packets Sweet 'N Low® 1/8 teaspoon salt Preheat oven to 325°F. In deep bowl, beat egg whites with electric mixer at high speed until stiff peaks form. Set aside. Add lemon peel and juice to egg yolks. Beat at medium speed until well blended. Add milk and beat at low speed 1 minute. Add flour, Sweet 'N Low, and salt; blend until smooth. Fold in egg whites by hand. Pour into 6 custard cups. Place cups in baking pan; add hot water to fill pan 1 inch. Bake 40 to 50 minutes, or until lightly browned on top. Serve warm or chilled. Per Serving (1/2 cup): Calories 90, Carbohydrate 9 grams, Fat 3 grams, Protein 6 grams, Sodium 105 mg *********** My Special Thought To You: No Jesus-No Peace!--Know Jesus-Know Peace!! News - Today's headlines Quote Link to comment Share on other sites More sharing options...
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