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Lemon and Yogurt Pudding Cakes
30 min Prep Time
30 min Cook Time
1 hour Total Time
4 Servings
322 Calories
54 g Carbohydrates
9 g Total Fat
8 g
Ingredients
For Ramekins:
- 1 tablespoon sugar (for coating)
For Batter:
- 2 tablespoons butter, melted and cooled
- 1 cup plain nonfat Greek yogurt (room temperature)
- ¾ cup granulated sugar (divided)
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 3 large eggs, separated
- Zest of 1 lemon, finely chopped
- 5 tablespoons lemon juice
Instructions
- Prep:
- Preheat oven to 350° F
- Coat 4 (8-ounce) ramekins with cooking spray and sugar
- Egg Whites:
- Whip egg whites until foamy
- Gradually add ¼ cup sugar; whip to soft peaks
- Batter:
- Whisk remaining ½ cup sugar with flour and salt
- Mix in butter and egg yolks until smooth
- Stir in lemon zest, juice and yogurt
- Combine:
- Fold ⅓ of meringue into batter to lighten
- Gently fold in remaining meringue
- Bake:
- Divide batter among ramekins
- Place in baking pan with ½-inch hot water bath
- Bake 24-28 minutes until puffed and golden
- Serve:
- Cool slightly, dust with powdered sugar
- Top with berries if desired
Notes/Additions
- High Altitude: Bake at 375° F for 20 minutes
- Make Ahead: Can be refrigerated up to 2 days
- Serving Tip: The cakes will naturally deflate as they cool
- Substitution: Regular yogurt can replace Greek yogurt
NUTRITION FACTS
PER SERVING
Calories: 322
Protein: 8 g
Carbohydrate: 54 g
Fiber: 2 g
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 141 mg
Calcium: 33% DV
Sodium: 170 mg
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