| | Lemon Sponge Pudding diabetic 1 tablespoon of flour
2 tablespoons of sugar
3 packages of saccharin or acesulfame -K sugar substitute
2 tablespoons of lemon juice
1 1/2 teaspoons of lemon peel
1 cup of skim milk
2 large eggs, separated |
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In a mixing bowl, combine the flour, sugar substitute, lemon juice, and lemon peel. Mix in skim milk. In another bowl, beat the egg yolks at high speed until lemon colored. Add the yolks to the flour mixture. Blend well. Beat the egg whites until stiff. Fold them into the custard mixture. Pour the pudding into a casserole coated with nonstick cooking spray. Put the casserole in a pan of hot water in a preheated 350ºF. oven. Bake for 35 to 40 minutes. The top will be lightly browned. each serving contains: calories 95 carbohydrates 12g exchange 1 milk
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