Lemon-Rosemary Custard Cakes

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

Preparation

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.