KitchenAid Mixer Manuel d'utilisateur télécharger pdf (Page 26)

3 eggs, separated

⁄4 cup lowfat milk

⁄4 cup fresh lemon juice

1 teaspoon grated lemon

peel

1 cup sugar

⁄4 cup all-purpose flour

⁄4 teaspoon salt

Place egg whites in medium bowl. Beat on Speed 9

about 1 minute, or until stiff peaks form. Set aside.

Place egg yolks in large bowl. Beat on Speed 6

about 30 seconds. Add milk, lemon juice, and

grated peel. Beat on Speed 6 about 30 seconds, or

until combined. Add remaining ingredients. Beat on

Speed 2 about 30 seconds, or until blended. Beat on

Speed 6 about 1 minute, or until smooth and frothy.

Fold in egg whites with spatula, until just combined.

Spoon batter into ungreased 1

⁄2-quart soufflé or

casserole dish. Place dish in large, shallow baking

pan. Add hot water to pan to 1-inch depth. Place in

oven. Bake at 350°F for 35 to 45 minutes, or until

golden brown. Cool slightly. Serve warm.

Yield: 6 servings.

Per serving: About 241 cal, 6 g pro, 48 g carb,

3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.

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LEMON PUDDING CAKE

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KitchenAid Mixer Manuel d'utilisateur Page 26