Thursday, May 29, 2008

Light Desserts: Raspberry-Lemon Custard Cakes

Well, I thought I would share something that I dont share quite enough of on this blog.....a DESSERT!! But not only that, a light dessert that is perfect for the summer!

Raspberry-Lemon Custard Cakes
Grocery List:
1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup granulated sugar
2 Tbsp all-purpose flour
1 1/2 tsp raspberry extract
1 tsp lemon zest
1/4 cup lemon juice
1 cup milk
Confectioners' sugar for dusting

How to make it:
1. Fill a roasting pan with 1/2 in. of hot tap water; place in center of oven. Heat oven to 350°F. You'll need eight 6-oz custard cups; place 4 or 5 raspberries on bottom of each.

2. Beat egg whites in a medium bowl with mixer on medium speed until foamy. Beat in 2 Tbsp of the sugar until stiff, shiny peaks form when beaters are lifted.

3. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light; beat in flour, extract, lemon zest and juice. Gradually beat in milk. Using a wire whisk, gently fold egg whites into yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to the top). Place cups in hot water in roasting pan.

4. Bake until puddings are puffed and golden brown on top, about 24 minutes. Serve puddings warm or at room temperature, with confectioners’ sugar and remaining berries.

Nutritional Information:
3g fat
1g fiber
3 WW points

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