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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from Ready, Steady, Spaghetti: Cooking for Kids and With Kids, by Lucy Broadhurst (Andrews McMeel, 2009). Ingredients:
2 tablespoons unsalted butter, at room temperature (plus more for greasing the ramekins) |
2 large eggs |
1 cup sugar |
4 limes, juiced and zested |
1/3 cup flour |
1 teaspoon baking powder |
1 pinch salt |
2/3 cup low-fat milk |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
2. Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
3. Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
4. Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.
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