"This warm two-layer pudding cake is one that my mother-in-law made when her children were growing up," shares Leslie Wyatt of Chilhowee, Missouri. "Today, it is a perennial favorite around our house due to its terrific lemon flavor."
INGREDIENTS
* 4-1/2 teaspoons butter, softened * 1 cup sugar * 1/3 cup lemon juice * 1 egg yolk * 3 tablespoons all-purpose flour * 2 teaspoons grated lemon peel * 1/4 teaspoon salt * 1 cup fat-free milk * 3 egg whites
SERVINGS 6 CATEGORY Lower Fat METHOD Baked PREP 20 min. COOK 40 min. TOTAL 60 min.
DIRECTIONS
In a large mixing bowl, beat butter and sugar until crumbly. Beat in the lemon juice, egg yolk, flour, lemon peel and salt; mix well. Gradually beat in milk. In another large mixing bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into an ungreased 1-qt. baking dish. Place the dish in a 13-in. x 9-in. x 2-in. baking dish. Pour boiling water into the larger baking dish to a depth of 1 in. Bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve warm. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 2/3 cup equals 205 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 178 mg sodium, 40 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 2-1/2 starch.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
