Baked Lemon Pudding(Low-Fat, Low Sugar)
A light, tangy dessert with a bright lemon flavor, baked to perfection. This low-fat, low-sugar pudding is ideal for those seeking a refreshing treat that combines creamy texture with zesty citrus notes. Perfect for a healthy dessert option or a citrus lover's delight.
Ingredients
Instructions
- Preheat the oven and spray a baking dish with vegetable cooking spray.
- In a mixing bowl, beat the egg yolks and set aside.
- In a saucepan, combine skim milk, grated lemon rind, lemon juice, melted margarine, and 1/3 cup of sugar. Heat until warm but not boiling.
- Gradually whisk the warm milk mixture into the beaten egg yolks.
- In a separate bowl, mix flour, baking powder, salt, and the remaining 1/3 cup of sugar.
- Add the dry ingredients to the egg and milk mixture, stirring until smooth.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the lemon mixture.
- Pour the batter into the prepared baking dish.
- Bake in the preheated oven for approximately 25 minutes or until set and lightly golden.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a lighter texture, ensure you beat the egg whites until they form stiff peaks before folding them into the lemon mixture. If you want to reduce sugar further, consider using a sugar substitute that measures like sugar. You can also use coconut oil in place of margarine for a different flavor profile. Experiment with the amount of lemon juice for varying tartness.
Serving Suggestions
Serve the baked lemon pudding warm or chilled, topped with a dollop of low-fat whipped cream or a sprinkle of powdered sugar. It pairs beautifully with fresh berries or a side of honey pecan butter for added flavor. For a festive touch, consider serving it alongside Christmas cookies.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and heat in 20-second intervals until warmed through. Avoid overcooking to preserve the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Lemon Pudding(Low-Fat, Low Sugar) contains roughly 437 calories, with 7g protein, 45g carbohydrates, and 26g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2462mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just yolks and whites?
Using whole eggs will alter the texture of the pudding, making it denser. For best results, stick to the recipe's separation of yolks and whites to achieve the light, airy consistency that defines this dish.
What can I substitute for skim milk?
You can substitute skim milk with unsweetened almond milk or any other plant-based milk for a dairy-free version. If you prefer a creamier texture, consider using low-fat milk or lactose-free milk.
Is it possible to make this recipe gluten-free?
Absolutely! To make this baked lemon pudding gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum for optimal results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).