KitchenAid K45SS Instructions and Recipes - Page 25

Lemon Pudding Cake 3 eggs, separated 3⁄4 cup lowfat milk 1⁄4 cup fresh lemon juice 1 teaspoon grated lemon peel 1 cup sugar 3⁄4 cup all-purpose flour 1⁄4 teaspoon salt Place egg whites in medium bowl. Beat on Speed 3 for 1 to 11⁄2 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 11⁄2-quart soufflé or casserole dish. Place dish in large, shallow baking pan. Add hot water to pan to 1-inch depth. Place in oven. Bake at 350°F 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. 23