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Lemon Pudding Cake

Posted Sep 11 2008 3:37pm

From the Illinois Council on Renal Nutrition.

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

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