Lemon Pudding Soufflé

Ingredients

• ¾ cup + ¼ cup sugar
• ¼ cup all purpose flour
• 1/8-teaspoon salt
• 4 ounce pitted prunes
• 1 egg yolk
• grated zest of 1 lemon
• 1/3 cup fresh lemon juice
• 1 cup fat free milk
• 4 egg whites
• powdered sugar; optional
• lemon slices optional

Method

Heat oven to 350°F. Spray 8 (5 ounce) custard cups with vegetable cooking spray; set aside. In large bowl combine ¾ cup sugar, flour and salt; blend thoroughly with electric mixer; set aside. In food processor blend together prunes and 3 tablespoon water until prunes are finely chopped. Add to flour mixture and blend thoroughly. Add egg yolk, zest and juice; blend thoroughly. Add milk; blend thoroughly and set aside. In medium bowl beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Mix ¼ egg white mixture into lemon mixture; then gently fold remaining egg mixture into lemon mixture. Spoon evenly into custard cups. Set cups in a shallow pan and add ½ inch boiling water to pan. Place on center rack in oven and bake 45-50 minutes, until puffed, set and nicely browned. Cool 10 minutes before dusting with powdered sugar and garnishing with lemon slices, if desired.

Yields: 8 servings

Per Serving

Submitted by: M. King