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Add a photoServings: 6
Ingredients
- 1/4 c. all-purpose flour
- 1/4 tsp salt
- 3/4 c. sugar
- 3 lrg Large eggs separated
- 1 c. 1% lowfat milk
- 1 lrg lemon zested
- 5 Tbsp. fresh lemon juice
- 1 pkt frzn raspberries in syrup - (10 ounce)
- 2 Tbsp. sugar
- 1 tsp fresh lemon juice or possibly to taste
Directions
- Make Pudding Cake: Preheat oven to 350 degrees.
- Whisk together flour, salt, and 1/2 c. sugar in a bowl. Whisk together yolks, lowfat milk, zest, and juice and add in to dry ingredients, whisking till combined well.
- Beat whites in a large bowl with an electric mixer till they hold soft peaks, then gradually add in remaining 1/4 c. sugar, beating, and continue to beat till whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then mix in remaining whites gently but thoroughly (batter will be thin).
- Pour batter into a lightly oiled 1 1/2-qt gratin or possibly other shallow baking dish and bake in a warm water bath till puffed and golden brown, 40 to 45 min.
- Make Raspberry Coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or possibly food processor. Pour mix through a fine sieve into a bowl, pressing on solids.
- Serve pudding cake with syrup.
- This recipe yields 6 servings.
- Cooks' Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 c. fresh raspberries and 1/4 c. sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 236 | |
| Calories from Fat 27 | 11% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 150mg | 6% |
| Potassium 171mg | 5% |
| Total Carbs 48.94g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 42.12g | 28% |
| Protein 5.39g | 9% |
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