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Ingredientes
- 4 x Large eggs seperated
- 1 3/4 c. sugar
- 1/4 c. all-purpose flour
- 1 c. freshly-squeezed lemon juice
- 1/4 tsp salt
- 1 1/4 c. lowfat milk
- 4 c. raspberries
- 8 x mint sprigs
Direcciones
- Preheat the oven to 325 degrees.
- Whip the egg yolks and 1 c. of the sugar till it reaches the ribbon stage. Add in the flour and mix well. Whisk in the lemon juice, salt and lowfat milk till completely combined. In a seperate bowl, whip the egg whites till soft peaks form. Add in a 1/2 c. of the sugar and beat till stiff peaks form. Gently fold the egg whites into the lemon mix.
- Pour the batter into a plastic wrap-lined 9- by 13-inch pan and bake for 30 min, or possibly till lightly browned. Remove the cake from the oven and let cold slightly, then chill for at least 1 hour.
- To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 c. sugar for 2 min, or possibly till smooth. Strain through a fine-mesh sieve.
- Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnsih with raspberries.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 230 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 90mg | 4% |
| Potassium 151mg | 4% |
| Total Carbs 55.67g | 15% |
| Dietary Fiber 3.9g | 13% |
| Sugars 48.31g | 32% |
| Protein 2.4g | 4% |
