Friday, February 1, 2013

Individual Lemon Pudding Cakes

These were quick to assemble and not too bad for you....227 calories and 6 Weight Watchers Points Plus if you follow that program.  Once baked, the dish has a lemon pudding layer on the bottom and a lemon cake layer on the top.  It's nice and tart/sweet for those who like that type of flavor combination.  This recipe was taken from Real Simple.


Recipe Notes
For my water bath, I used a 9x13 glass casserole dish and tap water from the doesn't have to be anything fancy.  For the lemon zest, if you don't have a Microplane grater, I would recommend investing the $15 or so to buy one.  It makes great zest.

Nutritional Information (per serving - serves 6)
227 calories - 8 g. fat - 5 g. protein - 36 g. carbs - 0 g. fiber

  • 3/4 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 3 large eggs, separated
  • 2 tbsp. butter, softened
  • 1 c. whole milk (I used 2% milk)
  • 1 tsp. finely grated lemon zest
  • 1/3 c. fresh lemon juice (approx. 2 medium to large lemons)
  • 1/2 tsp. salt
  • 3 tsp. turbinado sugar or other coarse sugar
1.  Heat oven to 350 degrees.  Place ramekins in a 9x13 glass baking dish or roasting pan.
2.  In a medium bowl, combine sugar, flour, egg yolks, butter, milk, lemon zest, and lemon juice.
3.  In a separate bowl, beat egg whites and salt with an electric mixer until soft peaks form.
4.  Fold egg whites into pudding mixture and pour into ramekins.  Sprinkle the tops with turbinado sugar.
5.  Add just enough water to the larger dish to reach halfway up the ramekins.  The recipe suggests using hot water.  I just used tap water out of the sink and it worked fine.
6.  Bake until tops are golden brown, or approximately 40-45 minutes.  Enjoy warm or room temp.

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