Ingredients:
- cup sugar (+ ¼ cup )
- cup flour (all purpose )
- 1/8- teaspoon salt
- 4 ounce prunes (pitted )
- 1 egg ( yolk)
- 1 lemon
- 1/3 cup juice (fresh lemon )
- 1 cup milk (fat free )
- 4 egg ( whites)
- cup flour (all purpose )
- 1/8- teaspoon salt
- 4 ounce prunes (pitted )
- 1 egg ( yolk)
- 1 lemon
- 1/3 cup juice (fresh lemon )
- 1 cup milk (fat free )
- 4 egg ( whites)
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 150 calories; 4 grams protein; 1 gram fat; 30 mg. Chol.; 35 grams carbs.;80 mg. Sodium; 1 gram fiber; If using the point system this is worth 3 points per servingSubmitted by: M. King Recipes Links Email Newsletter Post a Recipe
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