I’d been paging through my many cookbooks looking for ideas for a light, delicious dessert to serve when my friend, Karen, and her husband joined me for supper. Like me, they are both on a calorie diet so I wanted to make something that kept our calorie count at a reasonable level.
I ran across the recipe for Lemon Cake Pudding in Betty Crocker’s Picture Cook Book, copyrighted 1950 by General Mills, Inc. This was the first cookbook I ever owned and contains lots of really good recipes and great information. It was a gift from my parents. I used to make Lemon Cake Pudding regularly when I was a teenager cooking my family’s evening meal because my mother worked away from home. I don’t think I’d made this dessert in more than thirty years but I can assure you I’m going to make it regularly again. Here’s the recipe from Betty Crocker’s Picture Cook Book with my calorie counts:
200 Calorie Lemon Cake Pudding Dessert Recipe
| Ingredients | Calories |
| 1/4 c. sifted Gold Medal flour | 114 |
| 1 c. sugar | 768 |
| 1/4 tsp. salt | 0 |
| 1-1/2 tsp. grated lemon rind (1 lemon) | 2 |
| 1/4 c. lemon juice | 16 |
| 2 egg yolks, well beaten | 118 |
| 1 c. milk (I use skim) | 90 |
| 2 egg white, stiffly beaten | 34 |
| Total calories for ingredients: | 1142 |
| Calories for each of 6 servings: | 190 |
|
Method: Preheat oven to 350ºF Sift together into mixing bowl: Flour, sugar, salt. Stir in: Grated lemon rind, lemon juice, egg yolks, milk. Fold in: Stiffly beaten egg whites. Pour into 1-1/2 quart casserole (7-1/2") or 6 custard cups. Set in pan of water (1" deep). Bake 45 to 50 minutes. Serve warm or cold, with or without whipped cream. |
1 response so far ↓
1 Laura // Aug 22, 2008 at 4:11 pm
I like my desserts a lot less sweet than most… do you think it would be okay to cut some of the sugar, or would that mess up the chemical balance? This looks great!
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