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Lime Pudding Cake
3 eggs, separated
1 cup sugar
1/3 cup Butter, softened
1/4 cup lime juice
1 tablespoon freshly grated lime peel
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup fat free skim milk
Topping Ingredients:
Powdered sugar, if desired
Whipped cream, if desired
Grated lime peel, if desired
Heat oven to 350°F. Beat egg whites in small bowl at high
speed until foamy (1 to 2 minutes). Continue beating,
gradually adding 1/4 cup sugar, until glossy and stiff peaks
form (2 to 3 minutes). Set aside.
Combine remaining 3/4 cup sugar and butter in large bowl.
Beat at medium speed, scraping bowl often, until creamy. Add
egg yolks, lime juice and 1 tablespoon lime peel. Continue
beating until well mixed. Add flour and salt. Continue beating
until well mixed. Stir in milk by hand. Gently stir in beaten
egg whites.
Pour mixture into ungreased 1 1/2-quart casserole. Place
casserole dish into 13x9-inch baking pan. Place baking pan on
oven rack; pour boiling water into baking pan to 1/2-inch depth.
Bake for 42 to 52 minutes or until golden brown. Remove from
water; cool at least 30 minutes.
To serve, sprinkle with powdered sugar, if desired. Garnish
with whipped cream and grated lime peel, if desired.
Makes 6 servings
   
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