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Lemon Cake-Top Pudding

4 servings 

  • 1 Tablespoon margarine or butter
  • 2 Tablespoons flour
  • 3/4 cup sugar
  • 2 eggs, separated
  • 1/4 cup fresh lemon juice (1 lemon)
  • 1 cup 1% lowfat milk or nonfat milk

Cream margarine with flour. Add sugar, well-beaten egg yolks, lemon juice, and milk; whisk to blend well. Stiffly beat the egg whites then fold them into the egg yoke mixture. Pour into 4 4oz custard cups and set in a baking dish with 1-inch hot water. Set oven to 350° and cook 35 minutes. The pudding is cakelike on top and custard beneath. Chill and serve.

Nutrition Facts
Amount Per Serving: Calories 232 - Calories from Fat 30
Percent Total Calories From: Fat 13%, Protein 10%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 109mg, Sodium 65mg, Total Carbohydrate 45g, Dietary Fiber 0g, Protein 6g, Vitamin A 294 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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