Raspberry Lemon Pudding Cakes

Name: Raspberry Lemon Pudding Cakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps melted butter; 0 teaspoons cream of tartar; 2 larges eggs, separated; 3 Tbsps flour; 118 milliliters granulated sugar; 3 Tbsps fresh lemon juice; 1 Finely shredded zest of lemon; 237 milliliters low-fat (1%) milk; 6 servings Powdered sugar; 340 grams 2/3 cups raspberries, divided

Raspberry Lemon Pudding Cakes might be a good recipe to expand your dessert recipe box. Watching your figure? This vegetarian recipe has 215 calories, 4g of protein, and 6g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 50 minutes. A mixture of granulated sugar, cream of tartar, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.

Equipment you will use

Baking Pan

Ramekin

In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy.

Ingredients you will need

Granulated Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk in flour, butter, lemon zest and juice, and milk until blended.

Ingredients you will need

Lemon Zest

Butter

All Purpose Flour

Juice

Milk

Equipment you will use

Whisk

In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.

Ingredients you will need

Cream Of Tartar