Molten Lemon Lime Pudding Cake
Preparation Time: 15 minutes
Baking Time: 35-40 minutes
Makes: 8 servings
|1||1||omega-3 egg white|
|1 tbsp||15 mL||Becel margarine|
|2/3 cup||175 mL||granulated sugar|
|1/3 cup||75 mL||all-purpose flour|
|1 cup||250 mL||1% milk|
|1/2 cup||125 mL||Icing sugar and berries , (optional)|
- Preheat oven to 350F (180C) and spray an 8-inch (20 cm) round casserole or baking dish using non-stick cooking spray.
- Separate eggs, placing yolks in large bowl and whites in a medium bowl. Whisk yolks with 1 tsp (5 mL) each lemon and lime peel, 2 tbsp (30 mL) each lemon and lime juice and Becel until blended. In a separate bowl, stir sugar with flour and salt until mixed. Whisk into lemon mixture alternatively with milk ending with flour mixture.
- In a separate bowl, beat whites until soft peaks form. Fold into lemon mixture until no whites streaks remain. Turn into dish and gently smooth. Bake in preheated oven until golden and cake is set, 35-40 minutes. Let stand 5 to 10 minutes before serving. Best served warm, with fresh berries.