Source: dLife

A baked lemon pudding cake.

Servings

3 tbsp margarine , melted
5 tbsp fructose sweetener , whirled in a blender for 10 seconds
6 tbsp liquid egg substitute
1 medium lemons , grate to make zest
0.5 cup fresh lemon juice
1 cup Milk, nonfat/skim, with o add vitamin A
0.33 cup Flour, all purpose, unbleached, enriched
3 egg whites , at room temperature
1 pinch cream of tartar

1 Preheat oven to 325 degrees F. In a medium bowl, beat melted margarine, fructose, and egg substitute until creamy and light.
2 Add lemon zest, juice, and milk. Gradually stir in flour, mix until well blended.
3 In a clean medium bowl, beat egg whites with cream of tartar until egg whites hold stiff peaks.
4 Stir one-quarter of the beaten egg whites into lemon mixture to lighten it. Gently fold in remaining egg whites, mixing until just incorporated.
5 Pour batter into a 1-quart soufflé dish. Set dish in a larger baking dish and pour hot water into pan to reach halfway up sides of soufflé dish. Bake until set, about 35 to 40 minutes.
6 Serve warm, spooning some pudding over cake.

Garnish with thin slices of lemon.