Sin-Sational Sunday... Lemon Pudding Cake

With zesty flavor and intensely moist texture, a slice of this wholesome and healthy cake is a lively endnote to any meal or dessert!

LEMON PUDDING CAKE

Serves 4

INGREDIENTS:
1/2 cup granulated sugar

3 tablespoons whole grain pastry flour

1/8 teaspoon ground nutmeg

1 cup 1% milk or light soymilk

1/4 cup lemon juice

2 tablespoons butter, melted

1 egg yolk

1-1/2 teaspoons grated lemon peel

2 large egg whites

1/8 teaspoon salt

PREPARATION:

Preheat the oven to 350F. Set a 1-quart souffle or baking dish in a small roasting pan.

In a medium bowl, combine the sugar, flour, and nutmeg. Make a well in the center. Add the milk or soymilk, lemon juice, butter, egg yolk and lemon peel. Mix by hand until blended.

With an electric mixer on medium-high speed, beat the egg whites and salt in a medium bowl until soft peaks form. Spoon the whites into the batter and fold together until smooth. (The batter will be thin.) Pour into the souffle or baking dish. Add boiling water to the roasting pan to come halfway-up the side of the dish.

Bake for 40 minutes or until the top is golden and a pudding has formed underneath. (Cut a small slit in the center to ensure that the cake layer is done.) Remove the baking dish to a rack and cook for 15 minutes. Serve warm or at room temperature.

NUTRITIONAL INFO:

Calories: 214

Carbs: 33g

Fat: 8g

Protein: 5g

Sodium: 210mg