Monday, March 28, 2011

Lemon Pudding Cakes with Fresh Berries

Lemon Pudding Cakes

I have been craving lemon and key lime desserts and this one definitely satisfied my need!  I was looking for another recipe and came across this Tyler Florence recipe on www.foodnetwork.com.  It was already low fat so I didn't have to change a thing except portion size.  He used four 1 cup ramekins and I used a muffin tin.  It was harder this way though because you have to invert the cakes to pop them out, so I recommend small ramekins or baking dishes and just adjust the serving size and points if you are on Weight Watchers.
   I definitely recommend serving these warm because they melt in your mouth!  

Servings : 12 regular muffin cups filled 2/3 full before baked
WW Pts. + = 2

Ingredients:
2/3 C. low fat 1 % buttermilk
1 Tbsp. unsalted butter
2/3 C. super fine sugar (if you don't have place in food processor or crush with a rolling pin)
2 large eggs, separated
2 Tbsp. fresh lemon juice, (Meyer lemons or Key Limes would be excellent!)
1 Tbsp. fresh lemon zest
1/4 C. flour
1/4 tsp. salt

Garnish:
Fresh blueberries, raspberries, blackberries and or strawberries
Powdered sugar for dusting

Directions:
  • Pre-heat oven to 325 degrees F
  • Lightly butter ramekins or small baking dishes and dust with sugar.  
  • In a mixer, add egg yolks, buttermilk, lemon juice, and lemon zest and beat until well combined.
  • Reduce speed to low and sift in flour, sugar, and salt.  Continue to mix until combined.  
  • Beat egg white until you get stiff peaks then gently fold a little at a time into the buttermilk mixture,  
  • Divide equally into desired baking dishes and bake in a water bath by placing in a roasting tray and filling it with water halfway up the sides of the dishes.
  • Bake until the top is golden brown and springs back when gently pressed.                                                                                                                                    ~Time wise this is where it gets a little tricky.  The original recipe called for 1 cup ramekins to be baked for 60 minutes but the reviews all said 40 -50 minutes.  I baked mine about 30-35 minutes but they were a lot smaller.  I recommend just watching carefully.
  • Once done remove and cool slightly.  Carefully invert onto a plate, garnish with fresh berries and dust with powdered sugar.  Serve immediately.
Lemon Pudding Cakes - you can see the top "pudding" layer


When you invert the cake it will have a slightly soft "pudding" layer on top.  The cake bottom has a sweet buttery chewiness , while middle is light and fluffy.  The warm pudding top melts in your mouth.  I hope that you love this beautifully light and lemony dessert as much as we did.   Thank you Tyler Florence! 

Enjoy!

2 comments:

Tish said...

Your recipes sound so yummy and the pictures look great!
It seems limited for dieters who are counting points. I think if you included the nutritional information as well, you would have a larger range of followers.
Keep up the great work!

The Copper Pot said...

Thank Tish I hadn't thought of that.