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LEMON
BLUEBERRY PUDDING CAKE
1
cup fresh or frozen blueberries
2 eggs, separated
2/3 cup milk
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Whipped cream, if desired
Heat
oven to 350°F. Place blueberries in
ungreased 1-quart casserole. Beat egg whites
in medium bowl with electric mixer on high
speed until stiff peaks form; set aside.
Beat
egg yolks slightly in medium bowl with fork
or wire whisk. Beat in milk, lemon peel
and lemon juice. Stir in sugar, flour and
salt until smooth. Fold into beaten egg
whites. Pour over blueberries.
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Place
casserole in square pan, 9 x 9 x 2 inches, on
oven rack; pour very hot water into pan until
1 inch deep. Bake 45 to 50 minutes or until golden
brown. Remove casserole from water. Serve cake
warm or cool with whipped cream.
Makes
6 servings.
1
Serving: Calories: 200 (Cal. from fat: 20), Fat:
2g (Saturated: 1g), Cholesterol: 70mg, Sodium:
135mg, Carbohydrate: 43g, Protein: 4g.
[Gold
Medal, Let's Bake! no.30]
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