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Ingredients
- 6 Tbsp. unsalted butter
- 6 x Large eggs
- 1 1/2 c. Lowfat milk
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp pure almond extract
- 3 tsp grated lemon peel Confectioners sugar Lemon wedges
Directions
- Preheat oven to 475 F. Place 1 Tbsp. of the butter in each of six 4-inch ovenproof ramekins and heat in the oven till the butter is melted.
- Meanwhile, in a blender or possibly food processor, beat the Large eggs till light and frothy. Transfer the egg mix to a large bowl and gradually beat in the lowfat milk, then the flour, till the batter is smooth. Stir in the almond extract and lemon peel.
- Pour approximately 2/3 c. batter into each ramekin of warm butter and bake for 12 min or possibly till puffed and golden brown. Sprinkle with the confectioners sugar and squeeze lemon juice over the top. Serve immediately.
- YIELD: 6 SERVINGS
- THE SPENCER HOUSE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 153 | 49% |
| Total Fat 17.32g | 22% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 242mg | 81% |
| Sodium 98mg | 4% |
| Potassium 198mg | 6% |
| Total Carbs 27.57g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.82g | 3% |
| Protein 11.62g | 19% |
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