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Ingredientes
- 4 x Large eggs separated
- 1Â 3/4 c. sugar
- 1/4 c. all-purpose flour
- 1 c. freshly-squeezed lemon juice
- 1/4 tsp salt
- 1Â 1/4 c. lowfat milk
- 4 c. fresh raspberries
- 8 sprg fresh mint
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 separate bowl, whip the egg whites till soft peaks form. Add in 1/2 c. of the sugar, and whip till stiff peaks form. Gently fold the egg whites into the lemon mix.
- Pour the batter into a parchment lined 9 by 13-inch cake 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.
- Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut into 8 (3-inch) circles with a ring cutter.
- To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 c. sugar for 2 min or possibly till smooth. Strain through a fine-mesh sieve.
- To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 29 | 11% |
| Total Fat 3.26g | 4% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 125mg | 5% |
| Potassium 195mg | 6% |
| Total Carbs 56.06g | 15% |
| Dietary Fiber 4.1g | 14% |
| Sugars 48.5g | 32% |
| Protein 5.57g | 9% |
