3 tablespoons fat free, squeezable spread
2/3 cup sugar
1/2 cup plus 1 tablespoon nonfat, egg substitute
6 tablespoons fresh lemon juice
zest of 2 small lemons
4 tablespoons flour
1 1/2 cups skim milk
3 egg whites, stiffly beaten
fresh raspberries for garnish
Preheat oven to 325F. In large bowl, cream the sugar with the fat free spread. Add egg substitute, lemon juice, lemon zest and flour. Beat well. Add milk, mixing well. In separate bowl, beat egg whites into stiff peaks and carefully fold into the lemon mixture. Pour mixture into 6 individual 1 1/2 cup ramekins and place in a 9 x 13 inch pan with about 1 inch hot water. Bake about 45 minutes or until golden brown. Top each serving with 2 to 3 tablespoons of fresh raspberries and serve immediately. Serves 6.
Nutrition per serving:
157 cal, trace fat, 33g carb, 7g protein, 1mg cholesterol, 160mg sodium
Exchanges: 1 skim milk, 1 fruit
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