24
Lemon Pudding Cake
3 eggs, separated
3
⁄
4
cup (175 ml)
lowfat milk
1
⁄
4
cup (50 ml) fresh
lemon juice
1 teaspoon (5 ml)
grated lemon peel
1 cup (250 ml) sugar
3
⁄
4
cup (175 ml)
all-purpose flour
1
⁄
4
teaspoon (1 ml) salt
Place egg whites in medium bowl. Beat on Speed 3
for 1 to 1
1
⁄
2
minutes, or until stiff peaks form. Set
aside.
Place egg yolks in large bowl. Beat on Speed 2
about 30 seconds. Add milk, lemon juice, and
grated peel. Beat on Speed 2 about 30 seconds, or
until combined. Add remaining ingredients. Beat on
Speed 1 about 10 to 20 seconds, or until blended.
Beat on Speed 2 about 1 minute, or until smooth
and frothy. Fold in egg whites with spatula, just
until combined.
Spoon batter into ungreased 1
1
⁄
2
-quart (1
1
⁄
2
litre)
soufflé or casserole dish. Place dish in large, shallow
baking pan. Add hot water to pan to 1-inch
(25 mm) depth. Place in oven. Bake at 350°F
(175°C) for 35 to 45 minutes, or until golden
brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 241 cal, 6 g pro, 48 g carb,
3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.
Summary of Contents for 3 Speed Classic Blender
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