TASTE
Treat guests to festive lemon pudding cakes
| • | Sweet bread — Alice's way |
By Elaine Magee
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Q. I am plum tired of the same old same old holiday desserts. Do you have a favorite holiday dessert recipe that I can serve at a holiday dinner party?
A. Ready for something light and festive to finish your meal that is also different from the holiday has-beens? Try these individual lemon cranberry pudding cakes.
The original recipe (for lemon pudding cakes) comes from Fine Cooking magazine. We are making the light version using 3 tablespoons of less-fat margarine and 1 tablespoon of fat-free sour cream instead of 1/4 cup of butter and we've cut the sugar back from 1 cup to 3/4 cup. Instead of 3 large egg yolks, we are using 2 yolks and 2 tablespoons egg substitute. One-percent milk is added instead of whole milk, and the final touch is sprinkling some dried cranberries over the top of each cake before they are baked.
Dried cranberries are used instead of fresh because fresh might introduce too much moisture to the batter.
Original recipe (not including cranberries) contains 289 calories, 14 grams fat, 8 grams saturated fat, and 139 milligrams cholesterol per serving. These cakes have 100 fewer calories, 9 grams less fat and more than 6 grams less saturated fat)
LEMON CRANBERRY PUDDING CAKES
Heat oven to 350 degrees with the rack in the center of the oven. Coat the inside of 6 (6-ounce) ovenproof ramekins or custard cups with canola cooking spray. Arrange the cups in a 9-by-13-inch baking dish.
Add 3 egg whites to large mixing bowl and beat with electric mixer (if using standing mixer, use the whisk attachment) on medium speed until the whites are foamy (30 to 60 seconds). Increase speed to high and beat until whites hold soft peaks (about 1 minute more). With the mixer on medium-low speed, slowly sprinkle in 1/4-cup sugar (take about a minute to do this). Scrape the sides of the bowl before beating on high speed for 30 seconds longer. Spoon egg whites into medium bowl and set aside.
Add margarine, sour cream, remaining 1/2 cup sugar, 2 egg yolks, 2 tablespoons egg substitute to the mixing bowl with whisk beater (instead of the paddle) and beat on medium speed until smooth (at least 1 minute). Add 1/4 cup flour, 1/4 teaspoon salt, and 1/2 cup of the milk and beat on low speed to blend into the egg mixture. Beat in remaining milk and lemon juice and beat until smooth.
Add a third of the egg whites and lemon zest (if desired) into the egg yolk mixture, folding it in by hand until combined. Continue incorporating the remaining egg whites into the batter.
Divide the batter among the prepared cups (the cakes don't rise so you can fill them to within 1/8 inch of the top). Sprinkle about 2 teaspoons of cranberries over the top of each cup. Press them 1/4 inch down under the top surface. Pour not water from tap into the 9-by-13-inch baking pan so the water reaches halfway up the sides of the custard cups. Bake until the tops of the cakes are light golden. When you touch the top with your finger, they will feel spongy (25 to 30 minutes).
With oven mitt or tongs, move the cups to a rack and cool to room temperature. Serve warm or cover and refrigerate for at least 2 hours to serve chilled. Add a dollop of light whipped cream if desired.
Makes 6 individual cakes.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
