Home > Special Diets > Diabetes Recipes > Dessert > Baked Lemon Pudding With Raspberries
Baked Lemon Pudding With Raspberries
The perfect dessert for lemon lovers.
Ingredients
½ cup (120 ml) egg substitute
¼ cup (57 g) fructose granules
¾ cup (180 ml) reduced-fat buttermilk
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 cup (145 g) fresh or frozen raspberries
2 tablespoons sugar
Details
Serves: 6
Method
Preheat oven to 350°F (175°C). Butter 6 individual baking dishes or a 9-inch (23-cm) tart pan. In a bowl, combine egg substitute, fructose, buttermilk, cornstarch, flour, lemon zest and lemon juice. Whisk together until thoroughly combined. Pour into prepared baking dishes and place on a baking sheet on middle oven rack. Place a pan of water on lower rack and bake about 25 minutes or until slightly puffed. Cool. In a bowl, combine raspberries and sugar; spoon over cooled puddings.
Each serving contains:- Cal.100, Cal. from Fat 10, Protein 4g, Carb.19g, Total Fiber 2g, Total Fat 1g, Sat. Fat 0g, Chol.1mg, Sodium 70mg
Related food category:
