Lemon Cake-Top Pudding Recipe
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Lemon Cake-Top Pudding

1 tablespoon Fleischmann's margarine
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.

4 servings


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



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