Makes 6 servings

Ingredients

• 3 Large eggs, separated
• 3/4 Cup sugar, divided
• 2 Tbsp butter or margarine, at room temperature
• 1 Tbsp grated lemon peel
• 1 Cup lowfat buttermilk
• 1/3 Cup lemon juice (fresh)
• 1/4 Cup all-purpose flour

Directions

• Preheat oven to 350°F;
• Set a spray-coated soufflé dish or other straight-sided baking dish in a larger baking pan that is at least 2 inches deep;
• Set aside;
• In a deep bowl, beat egg whites with an electric mixer on high speed until foamy;
• Gradually beat in 1/4 cup of the sugar;
• Continue to beat until whites hold short, distinct peaks;
• Set aside;
• In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel and egg yolks;
• Beat on high speed until mixture is thick and lemon-colored;
• Stir in buttermilk, lemon juice and flour;
• Add about 1/4 of the egg whites to batter;
• Stir to mix well, Gently, but thoroughly, fold in remaining whites;
• Pour batter into soufflé dish;
• Set dish (in baking pan) on middle rack of oven;
• Pour boiling water into baking pan up to the level of the batter in the soufflé dish;
• Bake until top of pudding is a rich brown and center feels firm when lightly pressed, about 1 hour;
• Serve pudding hot or cool, spooning portions up from the bottom of the baking dish to get the lemon sauce that has formed beneath the pudding.

Calories: 192
Fat: 6 grams
Carbohydrates: 32 grams
Exchanges: 2 Bread/Starch, 1 Fat