Lemon pudding cake from moosewood

 
                     Lemon Pudding Cake From Moosewood
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Low-Fat
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            all-purpose flour -- unbleached
                         -prefer pastry flour
      1/2   ts           Baking powder
    1 1/4   c            Sugar -- or more to taste
    1 1/2   c            Buttermilk
      1/2   c            Fresh lemon juice -- about 4 lemons
 					
    2                    Egg yolks -- lightly beaten
    2       ts           Lemon zest -- optional
    4                    Egg whites
                         --pinch of salt
 
   Preheat the oven to 350 degrees.
   
   Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
   light coating of cooking spray or oil. Place the cups in a
   2-inch-deep baking pan. Begin to heat a kettle of water to a boil.
   
   In a large bowl, combine the flour, baking powder, and 3/4 cup of the
   sugar. (If you want a very sweet confection, use a whole cup of
   sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
   the grated lemon peel, if using, and set aside.
   
   With an electric mixer, beat the egg whites and salt until the whites
   are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
   egg whites into the batter. Spoon the batter evenly into the prepared
   cups. Pour boiling water into the baking pan until the water reaches
   halfway up the sides of the cups. Bake for 50 to 55 minutes, until
   puffy and golden.
   
   PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
   CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
   ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
   SODIUM, .1 G TOTAL DIETARY FIBER
   
   Notes: This favorite old-fashioned dessert separates into layers
   during baking---a tart-sweet pudding on the bottom and a light spongy
   cake on top. Serve it warm or chilled, plain or with fresh berries,
   for picnics, potlucks, family meals, or special dinners. Tightly
   sealed and refrigerated, Lemon Pudding Cake will keep for about 5
   days.
   
   Prep time: 20 Bake time: 40 - 50
   
   Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
   Low-Fat Favorites, by The Moosewood Collective. MC formatted by
   Brenda Adams
  
 
 
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