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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Pudding Cake

Source: dLife

A baked lemon pudding cake.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	114.7

Total Carbs	14.8 g

Dietary Fiber	0.3 g

Sugars	9.8 g

Total Fat	4.6 g

Saturated Fat	0.9 g

Unsaturated Fat	0.2 g

Potassium	109.2 mg

Protein	4.4 g

Sodium	98.0 mg

Dietary Exchanges 4.6 Fat, 0.1 Fruits, 0.1 Milk, 0.4 Other Carbs, 0.2 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 325 degrees F. In a medium bowl, beat melted margarine, fructose, and egg substitute until creamy and light.
Add lemon zest, juice, and milk. Gradually stir in flour, mix until well blended.
In a clean medium bowl, beat egg whites with cream of tartar until egg whites hold stiff peaks.
Stir one-quarter of the beaten egg whites into lemon mixture to lighten it. Gently fold in remaining egg whites, mixing until just incorporated.
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.
Serve warm, spooning some pudding over cake.