Lemon pudding cakes

Ingredients

• 2 eggs
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 cup skim milk
• 1/3 cup freshly squeezed lemon juice
• 3 tablespoons all-purpose flour
• 1 tablespoon finely grated lemon peel
• 1 tablespoon melted butter

Directions

Heat oven to 350 F. Coat 6 (6-ounce) custard cups with cooking spray. Separate eggs and place whites in a mixing bowl; place egg yolks in a separate mixing bowl. Using a stand mixer or electric mixer at high speed, beat egg whites and salt. Gradually add 1/4 cup of sugar; beat until sugar is completely dissolved and stiff peaks form. Using a whisk, beat egg yolks and 1/2 cup of sugar until well-blended; add milk, lemon juice, flour, lemon peel and butter. Mix until smooth, about 2 to 3 minutes. Using a rubber spatula, gently fold egg whites into egg yolk mixture until just combined. Place 1/2 cup of the mixture into each custard cup. Set custard cups in a 13-by-9-inch baking pan; place in the oven. Fill baking pan with boiling water until water reaches halfway up the sides of the custard cups. Bake for 40 to 45 minutes until pudding tops are golden and firm. Remove from oven and baking pan and cool custard cups on a wire rack.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 174
Total carbohydrate: 34 g
Cholesterol: 68 mg
Dietary fiber: 2 g
Monounsaturated fat: 1 g
Protein: 4 g
Saturated fat: 2 g
Serving size: 1 cake
Sodium: 124 mg
Total fat: 4 g

DASH Eating Plan Servings

Fats and oils: 1/2
Sweets: 2

Diabetes Meal Plan Choices

Fats: 1/2
Sweets, desserts and other carbohydrates: 2

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2
Sweets: 1 1/2