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Lemon-Rosemary Custard Cakes

Yield 6 servings

Ingredients

  • 3 large egg whites (at room temperature)
  • 3/4 cup sugar, divided
  • 2 tablespoons stick margarine, softened
  • 1/4 cup all-purpose flour
  • 1 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 teaspoon minced fresh rosemary
  • Dash of salt
  • 3 large egg yolks
  • 1 1/2 cups 1% low-fat milk
  • Cooking spray
  • 1 tablespoon sifted powdered sugar

Nutrition Information

  • calories 222
  • caloriesfromfat 29 %
  • fat 7.2 g
  • satfat 2 g
  • monofat 2.9 g
  • polyfat 1.6 g
  • protein 5.9 g
  • carbohydrate 34.4 g
  • fiber 0.2 g
  • cholesterol 113 mg
  • iron 0.7 mg
  • sodium 113 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat egg whites at medium-high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.

  3. Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add flour, rind, juice, rosemary, and salt, and beat well. Add egg yolks and milk, and beat well. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into 6 (6-ounce) custard cups coated with cooking spray. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake cakes at 350° for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.