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Sugar High Friday: Coconut Lime Pudding Cake

Posted May 25 2008 12:00am

I love a good challenge to shake me out of my comfort zone in the kitchen.  I’ve been familiar with Sugar High Fridays for awhile now, but have held off in participating.  My excuse for so long was that I didn’t have a blog, but now that I’ve started my humble home on the web I realized I had no reason not to join in the fun.  This month’s theme of  citrus is generously hosted by Tartelette.  It is PERFECT for this time of year.  What could be better to celebrate memorial day weekend than a little sugar and citrus.  It was a perfect challenge for me because I will admit I am often single minded when it comes to dessert.  Frequently if I’m making something sweet chocolate will be one of the ingredients on the list.  This seemed like the perfect opportunity to make something without chocolate.

After consulting a few cookbooks I decided to adapt a pudding cake recipe from my trusted Moosewood Low-Fat Favorites.  My version combined bright lime juice and creamy coconut milk for a very summery dessert.  Best of all, it’s relatively low in calories (though not in saturated fat thanks to the coconut milk) so you can enjoy a sweet treat and not fret about squeezing into your bikini.
Coconut Lime Pudding Cake
Serves six
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 cup sugar, divided
1 1/2 cups light coconut milk
1/2 cup fresh lime juice
2 egg yolks, lightly beaten
2 teaspoons freshly grated lime peel
4 egg whites
Pinch of salt
Preheat oven to 350?F.
Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil.  Place the cups in a 2-inch deep baking pan.  Begin to heat a pot or kettle of water to a boil.
In a large bowl, combine the flour, baking powder, and 1/2 cup of the sugar.  Stir in the coconut milk, lime juice, beaten egg yolks, and grated lime peel, and set aside.
With an electric or stand mixer, beat the egg whites and salt until the whites are stiff.  Beat in the remaining 1/2 cup sugar.  Gently fold the egg whites into the batter.  Spoon the batter into the prepared cups.  Pour boiling water into the baking pan until the water reaches half way up the sides of the cups.  Bake for 50 to 55 minutes until puffy and golden.
Nutrition info:  234 calories (49 from fat), 5 g fat (4 g sat fat), 70 mg cholesterol, 91 mg sodium, 44 g carbohydrates, 1 g fiber, 6 g protein.
The verdict:  Yum!  I really enjoyed this, which is saying a lot since it doesn’t include any chocolate.  It’s very light and refreshing.  The coconut and lime flavors are both prominent without being too strong or overpowering.
Don’t forget to check back in with Tartelette’s blog to see what everyone created!
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