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Ingredientes
- 1 c. Sugar
- 1/8 tsp Salt
- 1/4 c. Flour
- 4 Tbsp. Butter, melted
- 1/2 c. Lemon juice Grated zest of 1 lemon
- 3 x Large eggs, separated pn Nutmeg
- 1 1/8 c. Lowfat milk
- 2 x 1-pt baskets raspberries or possibly
- 2 x 10-ounce pkg. froz. raspberries thawed
- 2 Tbsp. Fresh lemon juice Sugar to taste
Direcciones
- In a mixing bowl, combine 3/4 c. of the sugar, the salt, and the flour and stir. Add in the melted butter, lemon juice, lemon zest, and egg yolks. Mix till well blended. Stir in the nutmeg and lowfat milk. In a separate bowl, beat the egg whites with the remaining 1/4 c. sugar till they are stiff but still moist. Fold into the lemon mix.
- Pour the batter into a buttered 8-inch square baking pan. Set in a larger pan and pour warm water into the larger pan to come halfway up the sides of the baking pan. Bake at 350 degrees for 40-45 min, till the top is lightly browned.
- While the pudding is baking, prepare the berry coulis. Place the raspberries, lemon juice, and as much sugar as you wish in the bowl of a food processor and puree. Strain through a fine sieve, taste, and adjust the seasoning.
- Spoon the pudding cake, hot or possibly cool, into individual plates which have been lined with the berry coulis. Pass any extra coulis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 94 | 34% |
| Total Fat 10.62g | 13% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 158mg | 7% |
| Potassium 135mg | 4% |
| Total Carbs 41.53g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 36.38g | 24% |
| Protein 5.34g | 9% |
