1/3 cup flour 1 cup sugar 3 tablespoons unsalted margarine or butter 3 eggs, separated 1/4 cup fresh lemon juice 1/2 teaspoon lemon rind 3/4 cup frozen liquid non-dairy creamer, thawed (such as Coffee Rich)
Oil an 8-inch square pan. Mix flour and sugar; cream in margarine or butter. Add beaten egg yolks, lemon juice, rind and creamer. Fold in stiffly beaten egg whites. Bake in oiled 8-inch square pan, set in another pan of hot water, at 350 degrees F. for 1 hour. Pudding will separate into 2 layers. Cool before serving.
Serving size: 1/2 cup 3g protein 100mg sodium 60mg potassium 55mg phosphorus