Very lemony pudding cakes

10
9
9
Smartpoints value per serving
Total Time
39 min
Prep
9 min
Cook
30 min
Serves
8
Difficulty
Moderate
If lemon is one of your favorite things, then this wonderful dessert is going to be absolutely perfect for you. We love the creative presentation of serving these lemony treats in ramekins, and you can also use custard cups if you have those instead. The mini cakes are made with lots of lemon zest and juice, of course, as well as egg substitute and fat-free sour cream to help cut down on the calories. A dusting of powdered sugar right before serving as well as a garnish of lemon curls (which are optional) provide the beautiful finishing touch to this elegant dessert.

Ingredients

unsalted butter

3 Tbsp, softened

sugar

1 cup(s)

lemon zest

2 Tbsp

regular liquid egg substitute

½ cup(s)

fat free sour cream

1 cup(s)

fresh lemon juice

cup(s), (about 3 lemons)

all-purpose flour

cup(s)

egg white(s)

3 large

table salt

¼ tsp

sugar, powdered (confectioner's)

1 Tbsp

Instructions

  1. Preheat the oven to 350°F. Spray eight 5-ounce ramekins or 6-ounce custard cups with nonstick spray.
  2. With an electric mixer on medium speed, beat the butter in a medium bowl until creamy, about 2 minutes. Add the granulated sugar and lemon zest and beat until light and fluffy, about 1 minute. Beat in the egg substitute; reduce the speed to low. Add 1⁄2 cup of the sour cream, 3 tablespoons of the lemon juice, and 3 tablespoons of the flour, beating just until smooth. Add the remaining 1⁄2 cup of sour cream and the remaining lemon juice and flour; beat until smooth. Set aside.
  3. With clean beaters and the mixer on medium speed, beat the egg whites and salt in a medium bowl just until stiff peaks form. With a rubber spatula, fold the beaten whites, one-half at a time, into the lemon mixture, just until no streaks of white remain.
  4. Divide the mixture among the ramekins; place in a 9 x 13-inch baking pan. Put the pan in the oven and add enough boiling water to the pan to come 1 inch up the sides of the ramekins. Bake until golden brown and the just set in the center, about 30 minutes. Carefully transfer the ramekins to a rack and let cool about 10 minutes.
  5. Dust the tops of the pudding cakes with the confectioners’ sugar. Garnish each serving with lemon curls (if using). Serve warm. Yields 3/4 cup per serving.

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