Lemon Sponge Pudding
- 1/2 cup sugar
- 1 egg
- 1 1/2 Tablespoons margarine or butter
- 2 teaspoons lemon zest *
- 3 Tablespoons all-purpose flour
- 1 cup nonfat milk, or 1%
- 1/4 cup fresh lemon juice
- 3 egg whites
- confectioners sugar, for dusting
Preheat oven to 350°. Bring eggs to room temperature. Lightly coat 4 6-oz custard cups with nonstick cooking spray.
In a mixing bowl, beat sugar, whole egg, margarine and lemon zest with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.
In a clean mixing bowl using clean beaters, beat egg whites until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.
Spoon the mixture into the prepared cups. Set them in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake for 30 minutes, or until browned and set. Serve chilled, dusted with confectioners sugar
* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far. You do not want to grate the white beneath the yellow.
Amount Per Serving:
Calories 181 - Calories from Fat 15
Percent Total Calories From: Fat 9%, Protein 15%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 54mg, Sodium 91mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 25g, Protein 7g, Vitamin A 217 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units