Raspberry–Lemon Pudding Cake

Makes 8 servings ; Serving size: 1/2 cup

Pudding cakes have just a handful of flour, giving them a light texture and a soufflé-like center. Don’t expect to serve this cake in neat slices—it’s a spoonable serve-in-a-bowl kind of dessert. The sweet berries play off the tangy lemon cake, making a delightful finish for a summer lunch.

1/2 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
1/2 cup plain low-fat yogurt
1/2 cup 1% low-fat milk
2 teaspoons fresh grated lemon zest
1/4 cup fresh lemon juice
2 tablespoons canola oil
1 egg yolk
2 egg whites
1 cup fresh raspberries
1/2 teaspoon confectioners’ sugar

Making step :

1. Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray and set aside.
2. Combine the granulated sugar, flour, salt, yogurt, milk, lemon zest, lemon juice, oil, and egg yolk in a medium bowl and whisk until the mixture is smooth.
3. Place the egg whites in a medium bowl and beat at high speed until soft peaks form. Gently fold 1/4 of the egg white mixture into the sugar mixture. Gently fold in the remaining egg white mixture in two additions, mixing until no white streaks remain. Fold in the raspberries. Spoon the batter into prepared pan.
4. Place the cake pan in a large baking pan and add hot water to the baking pan to a level halfway up cake pan. Bake 35 minutes or until the cake springs back when touched in the center and tiny cracks appear on the surface. (The cake will not be browned.) Sprinkle the top of the cake with confectioners’ sugar and serve warm from the pan.

Exchanges: 1 1/2 Carbohydrate ; 1/2 Fat

Note : Calories 131, Calories from Fat 42, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 52 mg, Total Carbohydrate 20 g, Dietary Fiber 1 g, Sugars 15 g, Protein 3 g.