Lemon buttermilk pudding cake

4 servings

Quantity Ingredient
1 cup Granulated sugar; divided
¼ teaspoon Salt
¼ cup All-purpose flour
4 tablespoons Unsalted butter; melted
⅓ cup Fresh lemon juice
1 large Egg yolk
1½ cup Fat-free buttermilk
3 larges Egg whites
\N \N Mint leaves; sprigs for garnish

Heat the oven to 350 degrees F (177 degrees C).

Place all ingredients except egg whites and half of the sugar in a blender and process to combine. Set aside.

Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8x8 baking pan.

Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan.

Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint.

Per serving: 385 Calories; 12g Fat (28% calories from fat); 8g Protein; 62g Carbohydrate; 85mg Cholesterol; 260mg Sodium Recipe by: Nancy Oakes & Bruce Aidells Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Apr 20, 1999, converted by MM_Buster v2.0l.

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